Gulf Coast Crab Cakes Food

GULF COAST CRAB CAKES

Steps:

• Heat oil in skillet and start to saute crab meat, onion, garlic, bell pepper.
• Add lemon.
• Add salt/pepper/ and old bay to taste.
• Cook about 5-6 min or unitl white and opaque and looks done and cooked through.
• If unsure cook another 2 minutes.
• Dump into large bowl and let cool for about 10 minute After cooled crack egg onto it, dont have to beat it, and mix it and bread crumbs into crab mixture.
• It should be wet feeling and able to shape into a patty.
• you should not be able to see very much bread crumbs, but if you think you don't have enough put 1/4 cup more into it.
• Shape into patties, to help hold shape put on cookie sheet and freeze for about 20-30 minute Believe me this works wonders, also helps for stuffed shrimp too, if you wanna pull out some shrimp and stuff em just butterfly em, put on the cookie sheet and freeze, then batter em and fry em after freezing.
• Melt butter. put enough oil in skillet to help cover bottom of pan (oil is so butter won't burn).
• Take out patties from freezer and start frying em up.
• I'm sorry if measurements aren't precise but these are soo easy you really can guess and not mess up on em that badly!
• have fun!

GULF COAST CRAB CAKES WITH COUNTRY REMOULADE

Steps:

• In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
• Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
• Serve warm with a dollop of Country Remoulade and garnished with chives.
• In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
• Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.