This is a favorite of Lynne and I - always good. Serve it with boiled baby reds ( or tri colors in this case) and home made slaw.... yum
Dans Crab Cakes with Remoulade
Sauce: (Serves 6 dinner portions)
In
a large stainless bowl:
·
·
1lb fresh crab meat ( I use claw - it's fine, and it's not worth
spending 10 bucks more for lump - really doesn't make that much of a
difference)
·
4 cloves garlic minced
·
1 shallot minced
·
3/4 cup frozen tri color pepper strips, minced when frozen
·
2 tbs butter
·
(combine last 4 ingredients in a fry pan, and saute till
translucent, then add to bowl with crab meat)
·
1/4 cup mayo
·
1 egg, beaten in a cup
·
2 tsp dill
·
3/4 cup parm cheese
·
3/4 cup bread crumbs
·
3 tbs old bay seasoning
·
1/2 tsp fresh ground black pepper
·
1/4 tsp ( to taste ) cayenne
·
3/4 tsp garlic powder
·
3/4 tsp celery salt
·
1 cup panko bread crumbs
Mix mixture in bowl until will mixed. Let stand for an hour
or so to let flavors blend. When ready to cook, use 6 or 7 tbs of lite
olive oil, and heat in fry pan till simmering. While heating, form cakes
into 3inch wide, by about 3/4 inch high patties. Put panko crumbs on a
plate, and coat each patty with the panko crumbs. Fry for about 3 minutes
per side, or until golden brown and crispy. I often mix black pepper,
garlic powder and parmesan cheese in with the crumbs. Serve hot with
Remoulade or Tartar sauce. Serves 4.
Dan's Remoulade Sauce:
In a medium
mixing bowl, combine:
·
3/4 cup mayo
·
2 tbs dijon mustard
·
1 tsp paprika
·
2 tsp horse radish
·
2 tbs chopped bread and butter pickles
·
1.5 tsp tobasco
·
1 tsp garlic powder
·
1.5 tbs capers, minced
·
2 shakes Worcestershire
·
2 tbs lemon juice
Whisk all ingredients together, and let sit in the fridge for at
least one hour to blend flavors.
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