Crab Cakes With Lemon Caper Remoulade Recipe 455 Recipes

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood 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 Cook's Note). 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.
• Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

THE ULTIMATE CRAB CAKES WITH REMOULADE

Steps:

• Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
• Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
• While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
• Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
• Roll them in bread crumbs and shake off excess.
• Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
• Garnish with slices of lemon and serve with a green salad.
• Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
• Yield: 6 servings

CRAB CAKES AND 5-INGREDIENT REMOULADE

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.

CRAB CAKES WITH LEMON CAPER REMOULADE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350'F. 2. Place crabmeat in a sieve; pick through and remove any cartilag•e. Press firmly to remove liquid. Transfer to a large bowl. 3. In a skillet, heat 1 tablespoon of the oil over medium heat. Add green onions and cook for about 2 minutes or until softened. Let cool. 4. Add cooked onions, egg yolks, breadcrumbs, herbs, mustard, mayonnaise, Tabasco and Worcestershire sauces, salt and pepper to the crabmeat. Stir mixture until well combined, breaking up lumps of crabmeat with your fingers . 5. Divide crab mixture into eight equal parts and form into B round patties about 1/2" thick. (Patties can be prepared ahead, covered and refrigerated for up to 1 day). 6. In a large skillet, heat half of the remaining oil over medium-high heat and cook crab cakes in batches - adding remaining oil as necessary - for about 2 minutes per side or until golden brown. Transfer to a parchment lined baking sheet and bake in the oven for about 5 minutes or until heated through. Serve warm with Lemon Caper Remoulade (recipe below). Makes 8 appetizer servings Lemon caper remoulade 1. In a small bowl, stir together mayonnaise, lemon rind and juice, capers and parsley. Add salt and pepper to taste. Refrigerate for approximately 1 hour to allow flavors to blend. Makes about 1-1/3 cups

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
• To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
• Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
• Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
• In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
• Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
• To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

CRAB CAKES WITH LEMON REMOULADE

Steps:

• Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
• Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
• Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
• Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
• Lemon Remoulade:.
• Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
• The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
• (The prep and cook time does not include the time needed to refrigerate).