Crab Cakes With Spicy Remoulade |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Spicy Remoulade. From a September 1988 issue of Bon Appetit magazine in a Cooking Class feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree. Ingredients:
1/2 lb scallops (chilled) |
1/4 lb uncooked shrimp (chilled, peeled and deveined) |
1/4 cup chilled whipping cream |
1 egg yolk |
1 tablespoon coarse grain mustard |
1 teaspoon snipped fresh chives |
1/8 teaspoon cayenne pepper |
1/2 lb cooked crabmeat |
salt & freshly ground black pepper |
paprika |
olive oil |
remoulade sauce |
chopped tomato |
whole chives |
Directions:
1. Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.
2. Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.
3. Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.
4. Using floured hands, divide crab mixture into 10 portions.
5. Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.
6. Heat thin layer of oil in large skillet over medium heat.
7. Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.
8. Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.
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