CATFISH SANDWICHES WITH CAJUN REMOULADE
Steps:
- Cut catfish fillets in half; set aside.
- In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
- Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
- In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
- Cajun Remoulade:
- In a small bowl, stir together all ingredients. Set aside.
- Sandwiches:
- Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.
CAJUN PORTOBELLO SANDWICH WITH AVOCADO AND REMOULADE
This is a rich sandwich, delicious withavocado and a generous smear of remoulade! This recipe calls for 1 hour marinating time, so plan accordingly. Adapted from Chef Tal Ronnen's The Conscious Cook.
Provided by Sharon123
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mushrooms:.
- Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.
- Add the shallots and garlic and cook for 3-4 minutes, until softened. Add 1 tbls. of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, lower heat and simmer 20 minutes.
- Add mushrooms and cook 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
- Remove the mushrooms from the marinade and press between paper towels or in a dish towel to remove excess marinade, then sprinkle with remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade(or save for another use).
- In a cast iron skillet over medium high heat, cook the mushrooms in a single layer(you may need to do this in two batches) until blackened, 2-3 minutes on each side. Remove to a plate.
- Remoulade:.
- Place all the ingredients in a food processor or blender and blend on high for 1 minute. Store, covered, in the refrigerator for up to 1 week.
- Makes 1 3/4 cups.
- Putting it together:.
- Spread a spoonful of the remoulade on one half of each roll. Top each with 1 or 2 lettuce leaves and a few slices of tomato and avocado. Divide the mushroom slices among the rolls. Close each sandwich and cut in half. Serve and enjoy!
CRAB CAKE SANDWICHES WITH SAUCE RèMOULADE
From Elle Dècor Magazine. Prepared crabmeat is expensive here so occasionally we will substitute less expensive scallops for some of the crab. This recipe really depends on the freshest ingredients for best results! Note: If cornichons are not available, substitute kosher dill pickles or green olives.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 28m
Yield 6 crab cakes
Number Of Ingredients 25
Steps:
- Remove all cartilege from crab meat. Set aside in refrigerator.
- In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
- Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
- Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
- Preheat oven to BROIL.
- Meanwhile, prepare the rèmoulade by mixing together all the ingredients.
- Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
- Toast the bread *briefly* under the broiler and set aside.
- Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
- Broil the crab cakes 4 minutes on each side or until golden brown.
- Spread some rèmoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
- Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.
Nutrition Facts : Calories 868.4, Fat 35.7, SaturatedFat 11.3, Cholesterol 132.7, Sodium 1816.3, Carbohydrate 101.9, Fiber 6.3, Sugar 4.3, Protein 34.4
HOMEMADE DANISH REMOULADE
Simple and traditional recipe for Danish remoulade. Remoulade is just much better when it is homemade. Serve it as topping on a pan fried cod fish.
Provided by NordicFoodLiving.com
Categories Sauce Dipping
Time 10m
Number Of Ingredients 13
Steps:
- Prepare all the vegetables.
- In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
- Let your homemade remoulade rest in the fridge for 30 minutes before serving.
REMOULADE SAUCE
Make and share this Remoulade Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Cajun
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix mayonnaise and Durkee's Famous Sauce.
- Pour in olive oil gradually.
- Beat as if you are making mayonnaise.
- Add creole or poupon mustard, beat some more.
- Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient.
- Pour over shrimp on salad or use as a sandwich sauce.
Nutrition Facts : Calories 96.2, Fat 6.6, SaturatedFat 0.8, Sodium 645.9, Carbohydrate 9.4, Fiber 1.3, Sugar 7, Protein 1.6
REMOULADE
Remoulade sauce is a popular condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods like French fries.
Provided by Lisa Hatfield
Categories Sauces, Marinades, & Condiments
Time 10m
Number Of Ingredients 16
Steps:
- Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
- Transfer to an airtight container and refrigerate for at least 1 hour before using. The sauce will keep for up to 1 week in the refrigerator. You can also put the remoulade sauce in a plastic squeeze bottle for easy use.
Nutrition Facts : ServingSize 24 g, Calories 67 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, SaturatedFat 6 g, Sodium 275 mg, Fiber 1 g, Sugar 1 g
REMOULADE-STYLE SANDWICH SPREAD
This tangy remoulade-style sandwich spread adds a creamy and flavorful kick to ordinary sandwiches.
Provided by Allrecipes
Categories Cream Cheese Spreads
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine cream cheese, sour cream, Dijon mustard, mayonnaise, horseradish, garlic powder, onion powder, lemon juice, cayenne pepper, and salt in a large bowl. Beat with an electric mixer until smooth. Season with additional salt if needed. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 296 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 26.8 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 11.6 g, Sodium 590.4 mg, Sugar 2.4 g
REMOULADE-STYLE SANDWICH SPREAD
This tangy remoulade-style sandwich spread adds a creamy and flavorful kick to ordinary sandwiches.
Provided by Allrecipes
Categories Cream Cheese Spreads
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine cream cheese, sour cream, Dijon mustard, mayonnaise, horseradish, garlic powder, onion powder, lemon juice, cayenne pepper, and salt in a large bowl. Beat with an electric mixer until smooth. Season with additional salt if needed. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 296 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 26.8 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 11.6 g, Sodium 590.4 mg, Sugar 2.4 g
REMOULADE-STYLE SANDWICH SPREAD
This tangy remoulade-style sandwich spread adds a creamy and flavorful kick to ordinary sandwiches.
Provided by Allrecipes
Categories Cream Cheese Spreads
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine cream cheese, sour cream, Dijon mustard, mayonnaise, horseradish, garlic powder, onion powder, lemon juice, cayenne pepper, and salt in a large bowl. Beat with an electric mixer until smooth. Season with additional salt if needed. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 296 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 26.8 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 11.6 g, Sodium 590.4 mg, Sugar 2.4 g
REMOULADE-STYLE SANDWICH SPREAD
This tangy remoulade-style sandwich spread adds a creamy and flavorful kick to ordinary sandwiches.
Provided by Allrecipes
Categories Cream Cheese Spreads
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine cream cheese, sour cream, Dijon mustard, mayonnaise, horseradish, garlic powder, onion powder, lemon juice, cayenne pepper, and salt in a large bowl. Beat with an electric mixer until smooth. Season with additional salt if needed. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 296 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 26.8 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 11.6 g, Sodium 590.4 mg, Sugar 2.4 g
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