Glen-Ella Springs Crab Cakes and Remoulade Recipe by Bill Wilder, Executive Chef from Glen-Ella Springs, Clarksville, GA

Easy Level
45 MIN 15 Prep + 30 Cook
Servings
Easy Level
45 MIN 15 Prep + 30 Cook

Glen-Ella Springs Crab Cakes and Remoulade Recipe by Bill Wilder, Executive Chef from Glen-Ella Springs, Clarksville, GA

Easy Level
45 MIN 15 Prep + 30 Cook
Loading the player...

Ingredients

  • 1 lb lump crab meat
  • 2 eggs
  • 1 cup panko, (Japanese bread crumbs) plus extra for exterior breading
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 1/2 cup onions, brunoised (evenly diced to 1/8 in)
  • 1/4 cup red pepper, brunoised (evenly diced to 1/8 in)
  • 1 tablespoon Cajun seasoning, (plus two teaspoons, divided)
  • 1 tablespoon lemon juice
  • 2 tablespoons canola oil
  • 1 tablespoon Vidalia onion, finely diced
  • 1 tablespoon green onion, chopped
  • 1 tablespoon celery, chopped
  • 2 teaspoons garlic, chopped
  • 2 teaspoons prepared horseradish
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon parsely, chopped
  • 1/4 teaspoon salt, plus more to taste for crab cakes
  • 1/4 teaspoon black pepper, freshly ground, plus more to taste for crab cakes
  • 1 tablespoon sour cream
  • 3 tablespoons mayonnaise
  • 4 capers, (or 5)
  • 1/8 teaspoon cayenne pepper

Preparation

Step 1

Preheat fryer to 350°. Preheat the oven to 385°.

Step 2

In a large bowl, leave 1/3 pound of the crab meat intact, slightly break up 1/3 pound and thoroughly break up 1/3 pound.

Step 3

In a sauté pan over medium-high heat, add butter, then add the onions and red peppers. Sauté until softened. Season with 1 tablespoon Cajun seasoning. Remove from heat and let cool.

Step 4

In another large bowl add lump crab meat, eggs, 1 cup panko, heavy cream and cooled onion and red pepper mixture. Mix well.

Step 5

Place extra panko breadcrumbs in a shallow baking dish.

Step 6

Form crab mixture into 2 oz. cakes, and coat with the extra panko breadcrumbs.

Step 7

Deep fry until golden brown then put in 385° oven for 10 minutes to brown, if desired.

Step 8

For Remoulade, combine lemon juice, canola oil, Vidalia onion, green onion, celery, garlic, horseradish, Dijon, parsley, 1/4 teaspoon salt, cayenne, 1/4 teaspoon pepper, sour cream, mayonnaise, 2 teaspoons Cajun seasoning and capers in blender and process. Drizzle over crab cakes.

NUTRITION (PER SERVING): 201 calories, 15g fat

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

magazine ad     Paula Deen's General Store

magazine ad     Paula Deen's General Store