Crab Cakes with Remoulade Sauce Recipe

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Ingredients:

Serving

2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tbsp sweet paprika
2 tbsp olive oil
3/4 cup brunoised red onion
1/2 cup brunoised red bell pepper
1/2 cup brunoised yellow bell pepper
2 eggs, lightly beaten
1 lb lump crab meat
2 fresh jalapeno chiles, seeded and brunoised
2 tbsp minced fresh basil leaves
2 tbsp minced fresh parsley leaves
1 tbsp minced fresh tarragon leaves
2 cups panko, ground to a mealy consistency, divided
2 tsp salt
1/2 tsp fresh ground white pepper
1/2 cup clarified butter
1 cup mayonnaise , recipe follows
1 tbsp lemon juice
1 tbsp capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 shallot, minced
1 tsp minced fresh chives
2 tsp minced fresh parsley leaves
salt and freshly ground white pepper
1 egg yolk
1/8 tsp salt
freshly ground white pepper
1 tsp dijon mustard
1 tsp fresh lemon juice
1 cup corn oil

Directions:

In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.
Preheat oven to 375 degrees F.
In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick. Coat the crab cakes generously with the remaining panko.
In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
Remoulade Sauce:
In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
Yield: 2 cups
Mayonnaise:
In a bowl, whisk together the egg yolk, salt, pepper, mustard and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Yield: 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1772.4 Kcal (7421 kJ)
Calories from fat	1386.71 Kcal
		% Daily Value*
Total Fat	154.08g	237%
Cholesterol	244.09mg	81%
Sodium	3788.93mg	158%
Potassium	191.99mg	4%
Total Carbs	60.38g	20%
Sugars	2.46g	10%
Dietary Fiber	2.99g	12%
Protein	41.85g	84%
Vitamin C	8.7mg	14%
Iron	27.7mg	154%
Calcium	95.5mg	10%

Amount Per 100 g
Calories	508.49 Kcal (2129 kJ)
Calories from fat	397.83 Kcal
		% Daily Value*
Total Fat	44.2g	237%
Cholesterol	70.03mg	81%
Sodium	1087.01mg	158%
Potassium	55.08mg	4%
Total Carbs	17.32g	20%
Sugars	0.71g	10%
Dietary Fiber	0.86g	12%
Protein	12.01g	84%
Vitamin C	2.5mg	14%
Iron	7.9mg	154%
Calcium	27.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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