Baked Crabcakes With Old Bay Remoulade Food

THE ULTIMATE CRAB CAKES WITH REMOULADE

Steps:

• Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
• Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
• While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
• Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
• Roll them in bread crumbs and shake off excess.
• Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
• Garnish with slices of lemon and serve with a green salad.
• Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
• Yield: 6 servings

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• Place the saltine crackers in a food processor and blend until fine crumbs.
• In a large bowl, mix the egg, mayo, Worcestershire sauce, lemon juice, lemon zest, old bay seasoning, dijon mustard, and saltine crackers. Mix well.
• Fold in the crab meat gently and mix until well combined. Cover and refrigerate for one hour.
• Tightly form the crab cakes and place them on a baking sheet. Refrigerate for 10-15 minutes.
• Add some oil to a non-stick skillet and heat over medium-high heat. Fry the crab cakes for 3-4 minutes on each side.
• To make the remoulade sauce, place all of the remoulade ingredients in a food processor minus the capers and blend until smooth. Season with salt and pepper and stir in the capers.
• Enjoy the crab cakes with the remoulade sauce and fresh lemon.

CRAB CAKES AND 5-INGREDIENT REMOULADE

Steps:

• In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
• Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
• Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.

BAKED CRAB CAKES WITH REMOULADE

Steps:

• In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
• Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
• Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
• Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.

BAKED CRAB CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.