Saturday, June 18, 2011

Crab Cakes with Remoulade Sauce

These crab cakes are some of the best crab cakes you will ever taste.  The spicy remoulade sauce can also go on almost any seafood , burger, steak, chicken...It can pretty much go on anything.  Enjoy!

Crab Cakes:
16 oz crab meat (jumbo lump or claw, make sure it is not imitation crab meat)
1/2 cup mayonaise
1 egg
2 tablespoons lemon juice
1 tablespoon worcestershire sauce
1/4 cup bread crumbs (for mixture)
1 cup bread crumbs (for coating, optional)
2 teaspoons old bay seasoning
2 teaspoons fresh parsley

In a large bowl mix the mayonaise, egg, lemon juice, and worchestershire sauce.  Then add the crab meat.  Make sure to check for any shells before adding it into the mixture.  Gentle stir the crab meat so you don't break any of the crab.  Then add 1/4 cup bread crumbs, the old bay, parsley, salt, and pepper.  Stir again.  If the mixture is still too wet, add a little more bread crumbs. 

Form the mixture into patties, as large or as small as you want.  The next step is optional. Coat each crab cake gently with bread crumbs.  The reason I like this is because the bread crumbs get very crispy on the outside, but then the inside is a soft, crabby center.  Chill the crab cakes in the fridge for a half hour ( This will make it easier to fry)

Once the crab cakes have been chilled, heat a large skillet with oil.  Fry them 6-8 minutes on each side or until golden brown.  If desired you can also put them in a 350 degree oven for 15 minutes, but I really like a crispy crab cake.  Serve with remoulade sauce and enjoy!

Remoulade Sauce:
1 cup mayonaise
1/2 cup sour cream
2 tablespoons dijon mustard
1 tablespoon capers, finely chopped
2 teaspoons caper juice
2 tablespoons lemon juice
1 teaspoon cayenne pepper
2 tablespoons paprika
2 teaspoons parsley

In a bowl mix all of the ingredients together, and serve with crab cakes.  Enjoy!

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