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Glen-Ella Springs Crab Cakes and Remoulade

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

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

Directions

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

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.

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.

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

Place extra panko breadcrumbs in a shallow baking dish.

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

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

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.

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