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Crab Cakes with Remoulade Sauce Recipe

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 peanut 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 , brunoised
2 tbsp minced fresh basil leaves
2 tbsp minced fresh parsley leaves
1 tbsp minced fresh tarragon leaves
2 cups panko ( japanese bread crumbs), ground to a mealy consistency, divided
2 tsp salt
1/2 tsp fresh ground white pepper
1/2 cup flour
1/2 cup clarified butter
remoulade sauce , recipe follows
1 cup mayonnaise , recipe follows
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 peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
Preheat oven to 350 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-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
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.
Yield: 1 cup
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1207.38 Kcal (5055 kJ)
Calories from fat	1007.78 Kcal
		% Daily Value*
Total Fat	111.98g	172%
Cholesterol	244.09mg	81%
Sodium	1890.25mg	79%
Potassium	213.82mg	5%
Total Carbs	32.62g	11%
Sugars	3.05g	12%
Dietary Fiber	3.37g	13%
Protein	21.43g	43%
Vitamin C	50.4mg	84%
Vitamin A	0.4mg	12%
Iron	28.5mg	158%
Calcium	132.3mg	13%

Amount Per 100 g
Calories	318.48 Kcal (1333 kJ)
Calories from fat	265.83 Kcal
		% Daily Value*
Total Fat	29.54g	172%
Cholesterol	64.38mg	81%
Sodium	498.61mg	79%
Potassium	56.4mg	5%
Total Carbs	8.6g	11%
Sugars	0.8g	12%
Dietary Fiber	0.89g	13%
Protein	5.65g	43%
Vitamin C	13.3mg	84%
Vitamin A	0.1mg	12%
Iron	7.5mg	158%
Calcium	34.9mg	13%

* 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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