Roxy15
All-Conference
Crab Cakes are one of my favorite appetizers to order when going out to eat. I am going to have to make this.
Crab Cakes With Remoulade Sauce:
1 T. Olive Oil, Plus More For Frying
1/2 Medium Yellow Onion, Minced
2 Tsp. Old Bay Seasoning
1 Garlic Clove, Minced
1 lb. Jumbo Lump Crab Meat
3 T. Mayonnaise
2 T. Minced Fresh Parsley
2 Tsp. Dijon Mustard
1 Tsp. Kosher Salt
1/4 Tsp. Freshly Ground Black Pepper
2 Slices Bread, Crusts Removed, Toasted & Chopped Into Tiny Pieces
1 Large Egg, Lightly Beaten
Zest Of One Lemon
Remoulade Sauce:
1/3 Cup Mayonnaise
1 T. Ketchup
1 T. Capers, Chopped
1 T. Sweet Pickle Relish
2 Tsp. Dijon Mustard
Juice Of 1/2 Lemon
Kosher Salt & Freshly Ground Black Pepper
Heat the Olive Oil in a medium skillet over medium heat.
Saute the onions until translucent and tender, 3-5 minutes.
Add Old Bay 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 note on bottom.
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.
***These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may fall apart a bit, but, they taste awesome! You can also use a ring mold to pack them more tightly.
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.
Crab Cakes With Remoulade Sauce:
1 T. Olive Oil, Plus More For Frying
1/2 Medium Yellow Onion, Minced
2 Tsp. Old Bay Seasoning
1 Garlic Clove, Minced
1 lb. Jumbo Lump Crab Meat
3 T. Mayonnaise
2 T. Minced Fresh Parsley
2 Tsp. Dijon Mustard
1 Tsp. Kosher Salt
1/4 Tsp. Freshly Ground Black Pepper
2 Slices Bread, Crusts Removed, Toasted & Chopped Into Tiny Pieces
1 Large Egg, Lightly Beaten
Zest Of One Lemon
Remoulade Sauce:
1/3 Cup Mayonnaise
1 T. Ketchup
1 T. Capers, Chopped
1 T. Sweet Pickle Relish
2 Tsp. Dijon Mustard
Juice Of 1/2 Lemon
Kosher Salt & Freshly Ground Black Pepper
Heat the Olive Oil in a medium skillet over medium heat.
Saute the onions until translucent and tender, 3-5 minutes.
Add Old Bay 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 note on bottom.
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.
***These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may fall apart a bit, but, they taste awesome! You can also use a ring mold to pack them more tightly.
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.
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