Tuesday, November 11, 2014

Crab Cakes and a quick Remoulade

I am a huge huge fan of crab cakes.  I also love crab legs but I actually prefer crab cakes.
This is a simple crab cake recipe and a super super easy remoulade that is made with everything you probably already have in your refrigerator.

Crab Cakes

1 pound of canned crab, well drained and picked through
8 Ritz crackers, crushed well
2 Eggs
1/2 Red Bell Pepper, finely diced
1 stalk of celery, finely diced
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
Salt to taste
pinch of old bay seasoning
Panko bread crumbs

Quick Remoulade

1/4 Cup Mayonnaise
1 teaspoon relish
1 teaspoon relish
1/4 teaspoon worcestershire sauce
1/4 teaspoon prepared hot horseradish
a few dashes of hot sauce
a few drops of lemon or lime juice
sprinkle of paprika

For the crab cakes.  Mix everything together accept the Panko bread crumbs.  Take the Panko bread crumbs and put a thin layer on a sheet pan.  Use a scoop or big spoon to make the crab into cakes.   I like to first put them in a ball and then flatten them out.  Put them right no the cookie sheet with the Panko bread crumbs.  Then sprinkle more Panko on the top of them to make a thin layer over the whole crab cake.
Let them set in the refrigerator for 20 minutes or so.
While the crab cakes are setting up make the Remoulade by mixing everything together in a small bowl.

After the crab cakes are set heat a pan with a some oil.  Saute the crab cakes on both sides until they are brown.
Serve with the remoulade either on top of on the side.

I made 8 crab cakes with this recipe and I ate 3 by myself.  Oops.  They are really that good.



No comments:

Post a Comment