Crab Cakes with Remoulade

Crab Cakes with Remoulade Ingredients

1 pound jumbo lump or backfin crab meat, fresh or pasteurised	1 cup vegetable oil
3 slices white bread	1 teaspoon Louisiana-style hot sauce (I use Crystal)
1 tablespoon Hellman's mayonnaise	1 teaspoon Worcestershire sauce
1 tablespoon Creole or Dijon mustard	1 tablespoon lemon juice, freshly squeezed
2 teaspoons Old Bay seasonings	1/4 teaspoon kosher salt
1 tablespoon parsley, snipped (optional)	1/8 teaspoon white pepper, freshly ground
1 large egg	2 teaspoons capers, minced
Vegetable oil, for frying	2 teaspoons shallots, minced
-- Remoulade --	1 1/2 teaspoons fresh tarragon, minced
2 egg yolks (use the freshest eggs you can find)	1 teaspoon fresh parsley minced
1 tablespoon Creole or Dijon mustard	2 teaspoon red bell pepper, minced

Instructions for Crab Cakes with Remoulade

Place crab meat in a sieve to drain. Gently squeeze out any excess liquid while simultaneously combing through for any remaining cartilage or shell, being careful not to break up the lumps of crabmeat.

Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. Add to the egg. Mix in the mayonnaise, mustard, Old Bay seasoning, and parsley, and beat well.

Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together until thoroughly mixed, try not to break up the lumps of crabmeat. Gently form the cakes by hand into 6 large flattened rounds about 4-inches in diameter and 1- to 1 1/4-inches thick. Do not compact the mixture too much. The cakes should be as loose as possible, yet still hold their shape. Place crab cakes on a tray or platter lined with wax paper, cover with plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to 24 hours), before cooking to allow the binding to absorb some moisture so that the cakes hold together better.

While crab cakes refrigerate, prepare Remoulade. In a medium mixing bowl, whisk the egg yolks and mustard until they are well blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream. Once all the oil is added, whisk in the hot sauce, Worcestershire, lemon juice, kosher salt, and white pepper until well incorporated. Mix in the capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Refrigerate the sauce for at least 30 minutes to allow the flavors to blend.

Saute crab cakes: Heat a generous amount of clarified butter and peanut oil in a large non-stick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes into skillet, and saute, carefully turning once, until outsides are golden brown, about 4 minutes per side.

Or Fry: Pour oil into a heavy skillet to a depth of 1- to 2-imches. Heat oil over medium-high heat to between 350 and 375 degrees F.. Carefully lay crab cakes into the hot oil and fry, a few at a time, until a golden brown, about 3 to 4 minutes per side. Remove with a slotted utensil to paper towels to drain briefly.

Or Broil: Place crab cakes on a lightly oiled baking sheet. Place under a preheated broiler, 4- to 6-inches away from heat source, until golden browned, turning to cook evenly, about 4 to 5 minutes on each side.

Serve at once with Remoulade on the side. (Other possible crab cake condiments include; hollandaise sauce, mustard, ketchup, tarter sauce, cocktail sauce or just a squeeze of lemon.)

Main Ingredient: CrabCuisine: American

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