Mrs Duvals Crabcakes With Creole Remoulade Recipes

MRS. DUVALL'S CRAB CAKES

Steps:

• In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
• Fold in crabmeat and 1/4 cup of cracker crumbs.
• Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
• Refrigerate for at least 2 hours or overnight to "set" cakes.
• *About 10 minutes before cooking cakes,* MAKE SAUCE.
• Heat oil in small heavy sauce pan over medium-low heat.
• Add chives and garlic; sauté until tender, about 3 minutes.
• Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
• Remove from heat, cover and keep warm over hot water.
• MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
• When ready to serve:.
• In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
• When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
• Drain crab cakes on paper towels; then keep warm in a low oven.
• Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
• Serve with lemon wedges and Garlic-Chili Sauce.

CREOLE CRABCAKES

Steps:

• Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
• Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
• Puree all ingredients in a blender.
• Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

MRS. DUVALL'S CRAB CAKES

Steps:

• In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
• In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

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.