Heading out to Block Island for a few days for vacation…. decided to make Crab Cakes with Remoulade Sauce… LOVE this recipe.  I usually serve it with home made cole slaw, and smashed crispy baby reds – both recipes are on the blog.

Here is the Crab Cake  recipe:

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.

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