Crab Cakes & Remoulade Sauce
Ramsay Parham/FL Department of Agriculture Ingredients
Ingredients (Crab Cakes)
2 tablespoons unsalted butter
2 tablespoons olive oil
¾ cup small-diced red onion (small onion)
1 ½ cups small-diced Florida celery (approx. 4 stalks)
½ cup small-diced Florida red bell pepper (1 small pepper)
½ cup small-diced Florida yellow bell pepper (1 small pepper)
¼ cup minced fresh Florida flat-leaf parsley
1 tablespoon capers, drained
¼ teaspoon Tabasco
¼ teaspoon Worcestershire sauce
1 ½ teaspoons Old Bay seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ pound Florida lump crab meat, drained and picked to remove shells
½ cup plain dry bread crumbs
½ cup mayonnaise
2 teaspoons Dijon mustard
2 extra large Florida eggs, lightly beaten
4 tablespoons unsalted butter
¼ cup olive oil
Rémoulade Sauce:
½ cup mayonnaise
2 tablespoons small-diced pickles
1 teaspoon course-grained mustard
1 tablespoon champagne or white wine vinegar
pinch kosher salt
pinch freshly ground black pepper
Directions
- Crab Cakes: Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, peppers, parsley, capers, hot sauce, Worcestershire sauce, Old Bay Seasoning, salt and pepper in a large sauté pan and cook over medium-low heat until the vegetables are soft – approximately 15 to 20 minutes.
- Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked vegetable mixture and mix well.
- Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes. (Can be stored overnight in the refrigerator on baking sheets wrapped in plastic.) When ready to serve, heat remaining butter and olive oil over medium heat in a large sauté pan.
- Add the crab cakes and fry for 4 to 5 minutes on each side or until brown. Drain on paper towels; keep warm in a 250 degrees F oven. Serve hot with Rémoulade Sauce.
- Remoulade Sayce: Place all the ingredients in a food processor fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not puréed.
Yield: 8 servings Nutritional Value Per Serving: Calories 363, Calories From Fat 288 , Total Fat 32g, Saturated Fat 9g, Cholesterol 113mg, Total Carbohydrate 10g, Protein 9g.
