Crab Cakes with Remoulade Sauce |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
2 cups heavy cream |
3 cloves garlic, minced |
2 sprigs fresh rosemary |
1 tablespoon sweet paprika |
2 tablespoons 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 pound lump crab meat |
2 fresh jalapeno chiles, brunoised |
2 tablespoons minced fresh basil leaves |
2 tablespoons minced fresh parsley leaves |
1 tablespoon minced fresh tarragon leaves |
2 cups panko (japanese bread crumbs), ground to a mealy consistency, divided |
2 teaspoons salt |
1/2 teaspoon fresh ground white pepper |
1/2 cup flour |
1/2 cup clarified butter |
remoulade sauce, recipe follows |
1 cup mayonnaise, recipe follows |
1 tablespoon capers, minced |
1 cornichon, minced |
1 or 2 anchovies, minced |
1 shallot, minced |
1 teaspoon minced fresh chives |
2 teaspoons minced fresh parsley leaves |
salt and freshly ground white pepper |
1 egg yolk |
1/8 teaspoon salt |
freshly ground white pepper |
1 teaspoon dijon mustard |
1 teaspoon fresh lemon juice |
1 cup corn oil |
Directions:
1. 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.
2. Preheat oven to 350 degrees F.
3. 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.
4. 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.
5. 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.
6. Remoulade Sauce:
7. In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
8. Yield: 2 cups
9. Mayonnaise:
10. 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.
11. Yield: 1 cup
12. 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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