Crab Cakes With Lemon Remoulade Recipes

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.

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).

Steps:

• Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
• In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
• Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

Steps:

• Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
• Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
• While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
• Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
• Roll them in bread crumbs and shake off excess.
• Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
• Garnish with slices of lemon and serve with a green salad.
• Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
• Yield: 6 servings

Steps:

• In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
• Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
• Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.

Steps:

• In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
• Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
• In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
• In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
• Yield: 2 cups
• In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
• Yield: 1 cup

Steps:

• Mix first 4 ingredients until blended. Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl. Add 2/3 cup cream cheese mixture; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
• Cook crabmeat patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining cream cheese mixture, celery and pepper sauce until blended.
• Serve crab cakes with cream cheese sauce.

Steps:

• In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
• In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
• Season with the salt, pepper, and nutmeg.
• Add the cracker meal and stir well to combine thoroughly.
• Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
• Roll the cakes in additional cracker meal and place them on a baking pan.
• Refrigerate for at least 30 minutes before cooking.
• When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
• Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
• Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
• -=Remoulade Sauce=-
• In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.

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

Steps:

• For Crab Cakes:.
• Mix all ingredients, except flour and oil in a large bowl.
• Shape into patties and dust with flour.
• NOTE: Can be frozen at this point.
• Heat oil in a large skillet over medium heat.
• When oil is hot, carefully place crab cakes, in batches, and fry until browned.
• About 4- 5 minutes.
• Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
• Serve with Whole Grain Mustard Remoulade or favorite sauce.
• --------------------------------.
• For Whole Grain Mustard Remoulade:.
• Combine all ingredients and serve with cakes.
• --------------------------------.
• If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).

Steps:

• To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
• To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
• Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
• Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
• In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
• Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
• To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

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.