GULF COAST CRAB CAKES WITH COUNTRY REMOULADE
Provided by Virginia Willis
Time 50m
Yield 24 bite-size crab cakes
Number Of Ingredients 21
Steps:
- In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
- Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
- Serve warm with a dollop of Country Remoulade and garnished with chives.
- In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
- Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
CLASSIC FRENCH REMOULADE
Steps:
- Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined. Cover and chill for at least a few hours before using. For the best flavor, let the sauce chill in the fridge for 24 hours before using to allow time for the flavors to fully meld. Store in the fridge in an airtight container. Will keep up to 2 weeks.Makes a little over 1 cup.
Nutrition Facts : ServingSize 1 tablespoon, Calories 86 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g
NEW ORLEANS REMOULADE SAUCE RECIPE
Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 1h5m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 250 mg, Sugar 0 g, Fat 14 g, ServingSize Makes 1 1/2 cups, UnsaturatedFat 0 g
REMOULADE
This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
COUNTRY REMOULADE
Steps:
- In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
- Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
REMOULADE
Provided by Tyler Florence
Categories condiment
Time 10m
Yield Approximately 1 cup
Number Of Ingredients 9
Steps:
- Mix together all ingredients in a bowl. Refrigerate before serving.
- Serve with cold seafood and vegetables.
CRAB CAKES AND 5-INGREDIENT REMOULADE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
- Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
- Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.
FRIED CATFISH FINGERS WITH COUNTRY REMOULADE
Make and share this Fried Catfish Fingers With Country Remoulade recipe from Food.com.
Provided by gailanng
Categories Catfish
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare the fish:.
- Line a plate with paper towels and set by the cooktop.
- In a large bowl, stir together the mustard, egg white and hot Sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
- In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full.
- Heat the oil over medium heat until it reaches 350°F.
- Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared paper towel lined plate. Taste and adjust for seasoning with salt and pepper. Serve with the remoulade.
- To prepare the remoulade:.
- Thoroughly combine the mayonnaise, mustard, lemon juice, celery, onions, chives, garlic and hot sauce; taste and add salt and pepper. Refrigerate for at least one hour before serving, will keep, refrigerated, in an airtight container for up to three days; serve chilled. Makes about 1 1/2 cups.
Nutrition Facts : Calories 2211.4, Fat 226.2, SaturatedFat 38.3, Cholesterol 62.3, Sodium 997.5, Carbohydrate 28.7, Fiber 4.1, Sugar 1.3, Protein 24.2
More about "country remoulade recipes"
HOW TO MAKE DANISH REMOULADE - EASY RECIPE IN 10 …
From nordicfoodliving.com
5 MINUTE REMOULADE SAUCE (GF) - RECIPES FROM A PANTRY
From recipesfromapantry.com
COUNTRY RéMOULADE RECIPE | EPICURIOUS
From epicurious.com
Servings 1.75Author Condé Nast
GULF COAST CRAB CAKES WITH COUNTRY REMOULADE RECIPE | VIRGINIA …
From foodnetwork.cel29.sni.foodnetwork.com
LOW-COUNTRY SHRIMP BOIL WITH SPICY REMOULADE RECIPE - SERIOUS …
From seriouseats.com
REMOULADE RECIPE (CREOLE-STYLE SAUCE) | KITCHN
From thekitchn.com
BEST REMOULADE SAUCE - HOW TO MAKE HOMEMADE …
From delish.com
FRIED CATFISH FINGERS WITH COUNTRY RéMOULADE RECIPE - EPICURIOUS
From epicurious.com
CLASSIC FRENCH CELERY ROOT REMOULADE - PARDON YOUR FRENCH
From pardonyourfrench.com
HOW TO MAKE THE PERFECT CELERIAC REMOULADE – RECIPE
From theguardian.com
BEST TURKEY ROULADE 3 WAYS RECIPE - COUNTRY LIVING
From countryliving.com
COUNTRY REMOULADE RECIPE | VIRGINIA WILLIS | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
MARY BERRY'S CELERIAC REMOULADE RECIPE - BBC FOOD
From bbc.co.uk
QUICK RéMOULADE | COOK'S COUNTRY RECIPE
From americastestkitchen.com
REMOULADE SAUCE RECIPE - LOVE AND LEMONS
From loveandlemons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love