Crab Cakes With Whole Grain Mustard Remoulade |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I had crab cakes at a local restaurant here (Shucks Oyster Bar) and tried desperately to get their recipe. After several email, phone, and in person attempts, I decided to try and recreate these fabulous cakes. With luck, I was able to perfect the cakes as well as the Remoulade. The after pictures were smaller cakes as I decided to make these as an appetizer for this Thanksgiving. I made them, cooled in the fridge, froze in freezer, then food savered them to have throughout the holidays. Ingredients:
1 lb crabmeat (fresh or canned) |
1/3 cup breadcrumbs (i use italian seasoned) |
3 green onions (finely chopped both green and white parts) |
1/2 cup red bell pepper (finely chopped) |
1/4 cup mayonnaise |
1 egg |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
1 tablespoon lemon juice |
1 dash cayenne pepper |
flour, for dusting |
1/2 cup olive oil |
1 cup mayonnaise |
1 tablespoon chili powder |
1 tablespoon stone ground mustard |
1 tablespoon lemon juice |
Directions:
1. For Crab Cakes:.
2. Mix all ingredients, except flour and oil in a large bowl.
3. Shape into patties and dust with flour.
4. NOTE: Can be frozen at this point.
5. Heat oil in a large skillet over medium heat.
6. When oil is hot, carefully place crab cakes, in batches, and fry until browned.
7. About 4- 5 minutes.
8. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
9. Serve with Whole Grain Mustard Remoulade or favorite sauce.
10. -.
11. For Whole Grain Mustard Remoulade:.
12. Combine all ingredients and serve with cakes.
13. -.
14. If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).
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