CRAB CAKES WITH LEMON REMOULADE
I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.
Provided by Bobbie
Categories Crab
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
- Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
- Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
- Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
- Lemon Remoulade:.
- Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
- The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
- (The prep and cook time does not include the time needed to refrigerate).
CRAB CAKES WITH REMOULADE SAUCE
This uses homeade mayonnaise, part of it is used for the cakes, and to the rest of it, dill pickles and chopped capers are added to create a lovely mayonnaise sauce. Fry the cakes in cornstarch a little, if a crust is desired. Make sure all mayonnaise ingredients are very solidly at room temperature before beginning.
Provided by Tuck Burnette
Categories Crab
Time 50m
Yield 3-6 serving(s)
Number Of Ingredients 23
Steps:
- Make the mayonnaise by putting the egg yolks, seasonings, and vinegar into a bowl. Whip until the salt dissolves. Add the oil, drop by drop, until the sauce begins to thicken, then begin adding in a slow, steady stream, stopping, to incorporate the oil fully. When all of the oil has been used, stir in the water, this will keep it smooth, an disallow it to separate, once it has been made. Measure 1/2 cup of it, and put it into a bowl where the cakes will get made. Set the remainder aside, at room temperature.
- In the bowl with the measured mayonnaise, add the egg, creole seasoning, mustard, scallions, capers, and some chopped parsley, if desired. Taste, and correct for salt and pepper. Stir in the crab. Moisten, then add the breadcrumbs, and bring together loosely.
- The cakes can be made any size desired, I usually form them from 1/4-1/3 cup fulls. They will hold together nicely. Heat a frying pan with half of the butter, and several tablespoons of vegetable oil. Fry in batches. Flip tenderly. Dust in a light coating of cornflour before cooking, if a crisp exterior is highly desired.
- Place the finished cakes on a sheet pan, fitted with a jelly rack. Place them into a moderate oven to finish baking for about 6 minutes. In the meantime, make the sauce, add chopped capers, to taste, and the pickles, season with about a teaspoon of lemon juice, more if desired, taste, and correct for salt and pepper. Serve at once.
Nutrition Facts : Calories 1201.3, Fat 113.2, SaturatedFat 23.5, Cholesterol 314.8, Sodium 1109.7, Carbohydrate 15.6, Fiber 1.6, Sugar 2.1, Protein 32.8
4 POINTS PLUS - MARYLAND CRAB CAKES WITH LEMON REMOULADE
From WW All Time Favorites. Per Serving (2 crab cakes and 2 tbsp sauce): 156 cal, 4g fat, 4g carb, 1g fiber, 25g protein
Provided by mariposa13
Categories Crab
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remoulade: combine 3 tbsp mayo, parsley, shallots, capers, lemon zest, and pepper sauce in small bowl. Cover and refridgerate.
- Combine remaining 2 tbsp mayo, egg, mustard, bay seasoning, and worcestershire sauce in large bowl; gently stir in crabmeat.
- Shape into 8 patties. Refridgerate, covered, for 30 minute.
- Spray large nonstick skillet over med-high heat.
- Cook crabcakes until well browned. Serve with remoulade.
- 4 Points plus yields 2 crab cakes and 2 tbsp sauce.
Nutrition Facts : Calories 191.4, Fat 8.1, SaturatedFat 1.4, Cholesterol 98.9, Sodium 1184.4, Carbohydrate 5.9, Fiber 0.3, Sugar 1.4, Protein 22.8
REMOULADE SAUCE FOR CRAB CAKES
Make and share this Remoulade Sauce for Crab Cakes recipe from Food.com.
Provided by jackie m.
Categories Sauces
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
- Serve.
Nutrition Facts : Calories 48, Fat 0.7, SaturatedFat 0.1, Sodium 657.4, Carbohydrate 11.6, Fiber 0.9, Sugar 8.5, Protein 1
CRAB CAKES WITH LEMON CAPER REMOULADE RECIPE - (4.5/5)
Provided by akselden
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350'F. 2. Place crabmeat in a sieve; pick through and remove any cartilag•e. Press firmly to remove liquid. Transfer to a large bowl. 3. In a skillet, heat 1 tablespoon of the oil over medium heat. Add green onions and cook for about 2 minutes or until softened. Let cool. 4. Add cooked onions, egg yolks, breadcrumbs, herbs, mustard, mayonnaise, Tabasco and Worcestershire sauces, salt and pepper to the crabmeat. Stir mixture until well combined, breaking up lumps of crabmeat with your fingers . 5. Divide crab mixture into eight equal parts and form into B round patties about 1/2" thick. (Patties can be prepared ahead, covered and refrigerated for up to 1 day). 6. In a large skillet, heat half of the remaining oil over medium-high heat and cook crab cakes in batches - adding remaining oil as necessary - for about 2 minutes per side or until golden brown. Transfer to a parchment lined baking sheet and bake in the oven for about 5 minutes or until heated through. Serve warm with Lemon Caper Remoulade (recipe below). Makes 8 appetizer servings Lemon caper remoulade 1. In a small bowl, stir together mayonnaise, lemon rind and juice, capers and parsley. Add salt and pepper to taste. Refrigerate for approximately 1 hour to allow flavors to blend. Makes about 1-1/3 cups
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