CRAB CAKES WITH WHOLE GRAIN MUSTARD REMOULADE

Crab Cakes With Whole Grain Mustard Remoulade image

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 pictures posted are before and after sautéing the cakes in olive oil. 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.

Provided by Chippie1

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

For Crab Cakes:.
Mix all ingredients, except flour and oil in a large bowl.
Shape into patties and dust with flour.
NOTE: Can be frozen at this point.
Heat oil in a large skillet over medium heat.
When oil is hot, carefully place crab cakes, in batches, and fry until browned.
About 4- 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve with Whole Grain Mustard Remoulade or favorite sauce.
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For Whole Grain Mustard Remoulade:.
Combine all ingredients and serve with cakes.
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If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).

Nutrition Facts : Calories 697.8, Fat 54.7, SaturatedFat 8, Cholesterol 119.6, Sodium 1630.6, Carbohydrate 28.6, Fiber 2, Sugar 7, Protein 25.2

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