Crab Cake With Remoulade Dressing

Prep Time: 0 Minutes

Cook Time: 15 Minutes

Ready In: 15 Minutes

Servings: 2

Recipe comes from the Armadillo Grill in Phoenix. by Galley Wench. I was looking for a recipe with a remoulade sauce and the ingredients for the sauce and cakes read well is why I made this recipe.

Ingredients:

dressing

• 1 cup mayonnaise (i only used 1/2 cup and it was just enough for these cakes)

1 tablespoon dijon mustard

• 1 teaspoon horseradish sauce

• 1 tablespoon ketchup

• 1 teaspoon balsamic vinegar

• 1 teaspoon worcestershire sauce

• 1/2 teaspoon tabasco sauce (to taste)

• 1 teaspoon garlic, finely chopped

• 2 tablespoons chives, finely chopped (or green onion tops)

• 1 tablespoon red onion, finely chopped

• 1 tablespoon capers

• 1 teaspoon cayenne pepper (to taste)

• 3 tablespoons lime juice

• salt (to taste)

• pepper (to taste)

crab cakes

• 1 cup fresh crabmeat, drained well ( forgot to drain, rinse, and dry)

• 2 tablespoons red bell peppers, diced (i didn’t use the pepper, i was afraid it might overpower the crab, your choice)

• 1 tablespoon chives, chopped (or green onion tops, i used green onion tops)

• 1 tablespoon red onion, diced

• 1 teaspoon old bay seasoning

• 1 teaspoon worcestershire sauce

• 1/2 teaspoon tabasco sauce

• 2 eggs

• 1 tablespoon mayonnaise

• 1 cup panko breadcrumbs

• 1/4 regular bread crumbs

• 2 tablespoons vegetable oil per two cakes at least

Directions:

1. 1. Dressing: Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use. There is a little heat in the sauce but it sure tasted good.
2. 2. Crab Cakes: Make sure crab meat is dry. I forgot to drain and squeeze out the water so I added 1/4 cup regular bread crumbs. They could still be used to help bind the ingredients. I bought my lump crab at Coscos and the container held two cups. I double all the ingredients except the eggs, I was worried too much more liquid and didn’t want to other infuse the cakes with other stuff. Dungeness crabs come in, a week or so, I will make these again. Nothing beats the taste of crab like fresh Dungeness. Cheers.
3. 3. In bowl, combine all ingredients including the 1/4 regular bread crumbs, not the Panko.
4. 4. Form into 8 small (or 4 large) crab cakes.
5. 5. Per the pics instead of trying to put the cake down and then turn it over, I put panko crumbs on wax paper and then placed the cake on the crumbs. Once down I pour more crumbs on the top and then pushed the extra crumbs up against the sides. There coated without moving.
6. 6. Cover cakes with plastic wrap and refrigerate for a least an hour or overnight, I did the overnight thing.
7. 7. Heat oil in skillet medium and carefully brown cakes on both sides. The panko crumbs give it a great crunch. The original recipe just had plain bread crumbs like I added to the mix. The panko was input.
8. 8. Drain on paper towels.
9. 9. This was a pretty good crab recipe, crunchy, held together well when cut, and the sauce was a great compliment.

By RecipeOfHealth.com