Dan's Crab Cakes with Spicy Remoulade Sauce


This is a favorite of Lynne and I  - always good.  Serve it with boiled baby reds ( or tri colors in this case) and home made slaw.... yum



Dans Crab Cakes with Remoulade Sauce: (Serves 6 dinner portions)



In a large stainless bowl:
·          
·         1lb fresh crab meat ( I use claw - it's fine, and it's not worth spending 10 bucks more for lump - really doesn't make that much of a difference)
·         4 cloves garlic minced
·         1 shallot minced
·         3/4 cup frozen tri color pepper strips, minced when frozen
·         2 tbs butter
·         (combine last 4 ingredients in a fry pan, and saute till translucent,  then add to bowl with crab meat)
·         1/4 cup mayo
·         1 egg, beaten in a cup
·         2 tsp dill
·         3/4 cup parm cheese
·         3/4 cup bread crumbs
·         3 tbs old bay seasoning
·         1/2 tsp fresh ground black pepper
·         1/4 tsp ( to taste ) cayenne
·         3/4 tsp garlic powder
·         3/4 tsp celery salt
·         1 cup panko bread crumbs

Mix mixture in bowl until will mixed.  Let stand for an hour or so to let flavors blend.  When ready to cook, use 6 or 7 tbs of lite olive oil, and heat in fry pan till simmering.  While heating, form cakes into 3inch wide, by about 3/4 inch high patties.  Put panko crumbs on a plate, and coat each patty with the panko crumbs.  Fry for about 3 minutes per side, or until golden brown and crispy.  I often mix black pepper, garlic powder and parmesan cheese in with the crumbs.  Serve hot with Remoulade or Tartar sauce.  Serves 4.

Dan's Remoulade Sauce:

In a medium mixing bowl, combine:
·         3/4 cup mayo
·         2 tbs dijon mustard
·         1 tsp paprika
·         2 tsp horse radish
·         2 tbs chopped bread and butter pickles
·         1.5 tsp tobasco
·         1 tsp garlic powder
·         1.5 tbs capers, minced
·         2 shakes Worcestershire
·         2 tbs lemon juice
Whisk all ingredients together, and let sit in the fridge for at least one hour to blend flavors.


Comments

Post a Comment

Popular posts from this blog

Crispy Chicken Thighs, with Schmaltzy Viaigrette

Image
I made this about a week or so ago - its a Cooking Light recipe - which almost always are excellent.  With this dish, you get all the richness of a roasted chicken, but it uses bone in thighs, instead of a whole bird.  The recipe uses the chicken fat from the cooked thighs ( the "Schmaltz" ) for a really nice, bright vinaigrette sauce over the finished thighs.  I used my cast iron saute pan for even heating, but if you use a steel pan, watch the heat so you don't scorch the fat.  Here is the recipe - this is a GREAT Fall, comfort food meal, that truly does serve 4 at about 420 calories per serving. ( 23g of fat, because of the thighs though) Ingredients: 1/3 cup EVOO, divided 3/4 tsp kosher salt 1 lb small Yukon Gold potatoes, cut into about 3/4 inch pieces 4 (6oz) skin on, bone in thighs 1/2 tsp fresh ground pepper, divided 2 cups Brussels Sprouts, cut in half 1 1/2 cup rough chopped carrots 3 tbs finely chopped shallots 4 tbs apple cider vinegar 1 tbs light brown s...
Read more

Sausage Ragu, with Polenta

Image
Kudos to Cooking Light for this recipe - REALLY tasty, and fairly easy to make.  Total time to cook, about 25 minutes.  We just used off the shelf  Stop and Shop Italian Sausage links - very tasty, with lots of fennel.... yumm. Ingredients: 1 tbs olive oil 12 oz Italian Sausage - chopped.  If you get links - squeeze out of the skin. 1/2 tsp fresh ground black pepper 2 cups coarsely chopped onion 1 1/2 cups coarsely chopped carrot 3 garlic cloves, minced 3 1/2 cups water, divided 1 15oz can  unsalted tomato sauce 2/3 cup polenta 1 oz parm cheese, grated ( about 1/4 cup) 1/4 cup chopped flat leaf parsley, for garnish Directions: Heat, oil in large, high sided skillet.  Crumble, and cook until browned, about 6 minutes or so.  Stir in pepper.  Remove sausage from pan, and remove pan from heat - do NOT wipe out pan.  Add onion, carrot and garlic to pan, Cook 7 - 9 minutes until tender ( add a splash of water if needed to help the carrots along), c...
Read more

Oh, Man..... the PERFECT Summer Grilling Salad! Grilled Romaine, with Tomato and Corn Tumble.

Image
So I died and went to heaven tonight.  Some of the women with whom my wife works out had been talking about grilling Romaine lettuce during exercise class last week.  She said to me - I think I pulled a recipe for that somewhere...... and lo and behold, in our massive recipe files - she found it!  Its from Better Homes and Gardens, June 2013 ( yeah I know - we save a ton of stuff!!  But in this case it was worth it!)  We did this salad ....... almost....... exactly to the recipe.   It called for grilling corn on the cob, but we were hungry, so I had a bag of frozen sweet white corn, and sauteed it in butter till slightly caramelized.  The finished product was crunchy and nicely charred, the dressing was amazing.  We gave it a 10 out of 10.  In fact, we are going to an outdoor cookout tomorrow night - I think I will bring it - it is the PERFECT company dish.  Especially one to bring and really wow your host.  Make the tumble and the ...
Read more