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CRABCAKES RÉMOULADE

 

Ingredients:

Crabcakes:

1 pound crabmeat

1/2 cup mayonnaise

1 tablespoon Creole Spice seasoning

1 tablespoon Dijon mustard

1 tablespoon flat-leaf parsley, minced

2 large eggs

1/3 cup Panko crumbs

1/2 cup unbleached flour blended with 1/2 tablespoon Creole seasoning

 

N'Awlins Remoulade:*

1/4 cup finely chopped scallions or shallots

1 clove minced garlic

2 tablespoon Creole mustard (whole grain)

1 tablespoon teaspoons Creole spice mix

1 tablespoon apple cider vinegar

Juice of 1 freshly squeezed lemon

1 cup olive oil

2 tablespoons freshly minced parsley

1/4 cup finely chopped celery

Sea salt and freshly ground pepper

 

Crabcakes:

Unmold the crabmeat and pick through it carefully to check for small bits of shell. Transfer to a mixing bowl. In another bowl, stir together the mayonnaise, Creole spice mix, mustard, parsley, eggs and breadcrumbs. Fold the seasonings into the crabmeat. Chill until ready to cook (overnight if desired).

 

Combine the flour and seasoning in a Pyrex pie plate. Heat a thin layer of Canola oil in a large skillet. Use an ice cream scoop or biscuit mold to form the cakes. Coat lightly in the flavored flour and brown on both sides in the hot oil. Cover, turn the heat down to low and cook another 5 - 10 minutes depending on the thickness of the cakes. Reserve in a 250 degree oven.

 

Rémoulade:

Whisk together the onions, garlic, mustard, spice mix, vinegar and lemon juice.

Whisk in the oil and fold in the parsley and celery pieces. Season to taste.

 

Serving:

Spoon a generous tablespoon of rémoulade sauce on each serving plate. Center a warm crab cake on the place and serve.

 

 

* Recipe adapted from Crescent City Cooking by Susan Spicer