CRAB CAKES WITH REMOULADE SAUCE

CRAB CAKES WITH REMOULADE SAUCE image

Yield Makes about 8 medium sized cakes

Number Of Ingredients 40

2 eggs, slightly beaten
1 LB Back Fin, Lump, or Dungeness Crab meat, picked over for shells
1 cup fresh bread crumbs, plus 1 cup or more for coating the cakes with
2/3 cup (scant) Mayonnaise
4 rounded Tbsp minced onion
2 rounded Tbsp minced celery
2 rounded Tbsp minced red bell pepper
The zest & juice from lemon
1 tsp. Worcestershire sauce
2 tsp. Old Bay Seasonings
salt & pepper to taste
Pinch granulated garlic
Hot sauce, such as tobacco sauce
2 Tbsp fresh dill weed, or 1 dried
Italian parsley, chopped, (optional)
Vegetable oil, for cooking the crab cakes
Remoulade Sauce
2 egg yolks
1 whole egg
3 cups vegetable or olive oil
1 Tbsp lemon juice, fresh or bottled
1 tsp. lemon zest
2 tsp minced fresh garlic, (about 1 to 2 cloves)
1 Tbsp fresh chopped parsley
A dash or two of hot sauce, such as Tabasco to taste
1 Tbsp Dijon mustard
Pinch paprika
1 Tbsp chopped capers
¼ cup chopped green onions
2 Tbsp dill pickles relish
¾ tsp. fresh tarragon, ½ tsp dried
1 Tbsp anchovy paste
Pepper to taste
In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside
In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg
Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise
Add the lemon/parsley mixture, mix to combine
Adjust seasonings adding more hot sauce, salt & pepper to taste
Refrigerate immediately until ready to use
Yields about 3 cups

Steps:

Crab Cakes instructions: 1) Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasonings in a bowl. (Do not over mix.) 2) Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley. 3) Form the crab mixture into cakes and roll in the bread crumb/parsley mixture. 4) In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side Serve hot with Remoulade Sauce (see recipe) on the side. ******************************** Remoulade Sauce instructions: In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise Add the lemon/parsley mixture, mix to combine Adjust seasonings adding more hot sauce, salt & pepper to taste Refrigerate immediately until ready to use Yields about 3 cups