CRAB CAKES WITH SPICY REMOULADE SAUCE RECIPE - (4.5/5)

Crab Cakes with Spicy Remoulade Sauce Recipe - (4.5/5) image

Provided by Dr_Mom

Number Of Ingredients 23

Crab Cakes:
1/2 lb jumbo lump crab meat, pick it over but leave it in large chunks
3 tbs finely chopped red pepper
2 tbl finely chopped shallots
2 tbl finely chopped flat leaf parsley
1/4 mayonnaise
1 egg
1/4 tsp cayenne
Tabasco, several dashs (to taste)
2 - 4 tbls bread crumbs (to bind the cakes)
Panko for coating the crab cakes
Canola oil for sauteing
Remoulade Sauce:
1.5 c. mayonnaise
3 tbls capers, drained & chopped
3 tbls chopped cornichons
1 tbl chopped chived
1 tbl chopped chervil (can substitute flat leaf parsley if not available)
1 tbl chopped tarragon
1 tbl Dijon Mustard
Salt & Pepper to taste
1 tsp Worcehtershire sauce
3 - 4 dashes Tabasco sauce

Steps:

1) Combine red pepper, shallots & parsley in a bowl, season with salt & pepper & then add the crab being careful not to break up the large pieces 2) In a small bowl, combine the mayonnaise & egg, season with cayenne & Tabasco, Gently stir into crab & mix just to blend. 3) Stir in 2 tbls of bread crumbs & see if the cakes hold together (you just want the cakes to barely hold together). If necessary add additional bread crumbs. Form 4 cakes & coat with panko. Refrigerate until ready to fry. 4) Preheat oven to 350 F 5) Heat a large saute pan and add about 1/4" of oil. Add in crab cakes & cook over medium high heat until the cake are lightly golden, about 2 minutes. Turn the cakes over & cooks the other side. 6) Transfer to parchment lined baking sheet & bake for 10 minutes, until cooked through. Remoulade sauce Combine all the ingredients, season to taste with salt & pepper. Refrigerate until ready to use, will keep in refrigerator for up to 3 days.