Chive Remoulade Food

CRAB CAKES WITH SPICY REMOULADE

Steps:

• For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
• For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
• Preheat the oven to 425 degrees F.
• In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
• Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
• Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
• Serve the crab cakes with remoulade sauce on the side.

CHEF JOHN'S REMOULADE SAUCE

Steps:

• Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

MUSHROOMS IN CHIVE CREAM

Steps:

• In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
• Remove mushrooms with slotted spoon; set aside and keep warm.
• Stir the cream, chives, and lemon peel into the skillet.
• Bring mixture to boiling; reduce heat.
• Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
• Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
• Season with salt and pepper.
• To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
• Top with 3 mushrooms and about 1 tbsp of the cream sauce.