Crab Cakes with Lemon Remoulade

 

Happy Thursday, Fellow Foodies!

This evening I am making crab cakes with lemon remoulade. What EXACTLY is "remoulade"?- You ask...great question!
www.thefreedictionary.com defines Remoulade thus: A piquant cold sauce made with mayonnaise, chopped pickles, capers, anchovies, and herbs.

There are hundreds of variations on the classic remoulade. One can add nearly any savory or tart item to a remoulade without bastardizing the original definition.

Here is my recipe for a great Remoulade that is so versatile, it works well with any seafood item, most poultry, and can even be used as a salad dressing! Along with my favorite remoulade, I have included my favorite crab cake recipe as well!


Simply the Best Crab Cakes

A box of buttery crackers-such as Ritz or Breton Cabaret Crackers
1/4 cup minced onion (lightly sauteed in 1 tsp. olive oil)
1 Lb. lump or claw crab meat
zest of one lemon
1 Tbs. lemon juice
1 tsp. Old Bay
1 egg white

In a food processor crush to a powder 12-15 crackers. Place the crab meat into a bowl and GENTLY pick through it, removing any stray bits of shell. Add the cracker crumbs, minced sauteed onion, lemon zest and juice, Old Bay, and the egg white. GENTLY toss everything together to for a thick pasty consistency.  (If the crab mix is a bit wet add more crushed crackers 1 Tbs. at a time)

Crush, by hand, the remaining crackers from the box into coarse meal.

Form the crab cakes into 3 oz. sized cakes.

Coat liberally with the cracker meal. Place in the fridge for 1-6 hours to allow them to "set up".

Meanwhile make the remoulade:

Lemon Remoulade
1/2 cup Mayo
1 Tbs. Dijon (or coarse grain brown mustard)
2 Tbs. freshly squeezed lemon juice
2 Tbs. capers
1 Tsp Old Bay
3-4 Tbs. finely minced onions (or shallots, or green onions)

Mix everything together in a bowl. Place in the fridge to chill.

TO ASSEMBLE:
Over medium heat: Saute the crab cakes in about 1/8 inch of vegetable or olive oil for 3 minutes per side. The Crab cakes should be very well browned in order to be super crisy on the outside while maintaining their miost untuously delicious texture inside!

Place one or two per plate. Top with the remoulade and garnish with Parsley or cilantro. Serve immediately.

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