Thursday, May 6, 2010

Crab Cakes with Remoulade Sauce

 - Art Smith
Remoulade Sauce:
1 c mayonnaise
3 T grainy mustard
3 T sour cream
1 T seeded and finely chopped red pepper
1 T peeled, seeded and finely chopped cucumber
1 T minced capers
1 T chopped fresh parsley
1/4 t Chalula hot sauce
freshly ground black pepper
Crab Cakes:
1 T  olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 red pepper, finely chopped
1 serrano pepper, seeded and finely chopped
2 garlic cloves, minced
Saute together.
Combine sauteed vegetables with:
1/2 c mayonnaise
2 T chopped fresh parsley
1 T dijon mustard
1 T herbes de provence
1 egg
1 pound crab meat
1/4 c bread crumbs
Form cakes and dredge in 3/4 c bread crumbs.
Fry in olive oil to brown outside, then transfer to oven.
Bake 10 minutes at 375.

1 comment:

Barb said...

Fathers Day! (Chloe would like me to try to dredge the crab cakes in a parmesan/bread crumb mixture.)

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