CRAB CAKES WITH REMOULADE SAUCE

Crab Cakes With Remoulade Sauce image

This uses homeade mayonnaise, part of it is used for the cakes, and to the rest of it, dill pickles and chopped capers are added to create a lovely mayonnaise sauce. Fry the cakes in cornstarch a little, if a crust is desired. Make sure all mayonnaise ingredients are very solidly at room temperature before beginning.

Provided by Tuck Burnette

Categories Crab

Time 50m

Yield 3-6 serving(s)

Number Of Ingredients 23

Ingredients

2 large egg yolks
salt (at least 1/2 tsp)
white pepper
cayenne pepper
dry mustard
1 -2 teaspoon white vinegar
1 1/4 cups vegetable oil
1 tablespoon very hot tap water
1 large egg
1 teaspoon creole seasoning
1 teaspoon Dijon mustard
4 scallions, sliced, then chopped
2 teaspoons capers, rinsed, chopped finely
1 lb lump crab, picked for shell, and cartilidge
1 1/2 cups fresh white breadcrumbs (not tightly packed)
cornstarch, if desired
4 tablespoons butter, divided
vegetable oil
chopped capers
3 dill pickle spears, seeded, chopped finely
lemon juice, for the sauce
lemon wedge, to serve
seafood cocktail sauce, to serve, if desired

Steps:

Make the mayonnaise by putting the egg yolks, seasonings, and vinegar into a bowl. Whip until the salt dissolves. Add the oil, drop by drop, until the sauce begins to thicken, then begin adding in a slow, steady stream, stopping, to incorporate the oil fully. When all of the oil has been used, stir in the water, this will keep it smooth, an disallow it to separate, once it has been made. Measure 1/2 cup of it, and put it into a bowl where the cakes will get made. Set the remainder aside, at room temperature.
In the bowl with the measured mayonnaise, add the egg, creole seasoning, mustard, scallions, capers, and some chopped parsley, if desired. Taste, and correct for salt and pepper. Stir in the crab. Moisten, then add the breadcrumbs, and bring together loosely.
The cakes can be made any size desired, I usually form them from 1/4-1/3 cup fulls. They will hold together nicely. Heat a frying pan with half of the butter, and several tablespoons of vegetable oil. Fry in batches. Flip tenderly. Dust in a light coating of cornflour before cooking, if a crisp exterior is highly desired.
Place the finished cakes on a sheet pan, fitted with a jelly rack. Place them into a moderate oven to finish baking for about 6 minutes. In the meantime, make the sauce, add chopped capers, to taste, and the pickles, season with about a teaspoon of lemon juice, more if desired, taste, and correct for salt and pepper. Serve at once.

Nutrition Facts : Calories 1201.3, Fat 113.2, SaturatedFat 23.5, Cholesterol 314.8, Sodium 1109.7, Carbohydrate 15.6, Fiber 1.6, Sugar 2.1, Protein 32.8