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

Level: Easy

Time: 45 MINUTES

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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.

Glen-Ella Springs Crab Cakes and Remoulade

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