Showing posts with label crab cakes recipe. Show all posts
Showing posts with label crab cakes recipe. Show all posts

Friday, October 7, 2016

Crab Cakes with Remoulade Sauce

This is a recipe that wears two hats: first, it’s a tribute to my recent time in New Orleans, where I had some amazing crab cake sliders; second, my sister is visiting, and she’s a big fan of crab even though she lives in a land-locked state, so how could I say no to her?

I’m no expert on Louisiana cooking, although I do remember eating boiled shrimp with remoulade sauce there a long time ago. I have a sneaking feeling that the sauce varies according to whoever makes it, but the basic nature of it is tart and tangy and creamy. I searched through a variety of cookbooks from various places, and I came up with a blended version here.



Finding crab was a bigger challenge, but thank goodness for packaged fresh crabmeat. Our local store had only one variety: Jonah Crab Meat. It seems to be a crab the flourishes along the Atlantic seacoast. I bought one crab claw, just so you could see what it looks like (Halloween colors!), and two packages of the meat, already removed from the shell (BTW, that claw had one seriously thick shell!).


Crab Cakes

Ingredients:



8-12 oz. fresh lump crab meat (A note on crab meat: makes sure you check carefully for shell fragments. Plus this recipe called for “lump” crab meat, but what you get from a Jonah crab is more like “shred” crab meat. Tastes fine either way.)


1 egg
2 Tblsp mayonnaise
1/4 cup finely chopped onion (or if you think that might be too strong, you can use shallot)
1 Tblsp minced parsley
1/4 tsp cayenne pepper
1 dash Louisiana hot sauce (optional!)
Salt and freshly ground pepper, to taste
1 Tblsp fresh lemon juice
Bread crumbs for dredging the cakes
Vegetable oil for frying

Combine all the ingredients except the last two (bread crumbs and oil). Mix until evenly blended, but you don’t have to overwork it. Shape into evenly sized cakes (mine were a heaping ¼ cup) and roll in bread crumbs. Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours (to let the flavors blend, and so they’ll hold together while you cook them).



Lightly coat a large skillet or stovetop grill with the oil. Over medium heat, cook the crab cakes for 3-5 minutes per side, or until they’re golden brown, turning once. You can serve them immediately, or put them on a baking sheet and keep warm in a low oven for 10-15 minutes.




Remoulade Sauce

Ingredients:

While the crab cakes are “resting” in the fridge, make the sauce.



1/3 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup vegetable oil
1 Tblsp lemon juice
1 Tblsp prepared white horseradish
2 Tblsp minced fresh parsley
1-1/2 minced gherkins (pickles)
1-1/2 tsp drained capers, chopped
½ tsp minced or pressed garlic
½ tsp anchovy paste
1 Tblsp sweet paprika
Salt and pepper to taste
Hot pepper sauce to taste

In a small bowl, combine the mayonnaise, mustard, oil, lemon juice and horseradish, and blend well. Stir in the parsley, gherkins, capers, garlic, anchovy and paprika. Season to taste with salt, pepper and pepper sauce.



Place in a covered container and refrigerate at least 2 hours before serving (you can make this ahead—it keeps well for a couple of days).

To serve as sliders (not required—you can eat the crab cakes plain), find some small buns, add a leaf of butter lettuce, place a crab cake on the lettuce, and garnish with a dollop of the sauce.



And let the good times roll!


Seeds of Deception is out! In bookstores! Online! Everywhere! (I hope.)

Find it at Amazon and Barnes and Noble.

www.sheilaconnolly.com


Saturday, October 18, 2014

Crab Cakes #Recipe for #Cat Week--and a #Haiku @LucyBurdette

 


 CAT HAIKU by Lucy Burdette, in honor of Yoda on Cat Week!

White whiskers on gray
Purr box sputtering to life
What else but Cat Week



LUCY BURDETTE: You might reasonably ask, what the heck is Cat Week? And why is it happening at Mystery Lovers Kitchen? 

Cats are smart and secretive and mysterious and quiet stalkers--and yet so adorable that we forgive them anything. And so they go together with cozies like butter with hot biscuits, or chocolate cake with cold milk, or fresh tomatoes with basil and olive oil… You get the picture!

I've had a cat in my life ever since the year I turned 13. I was desperate for a date with Mickey Dolenz for my birthday, but my mother was smart enough to give me a kitten instead. (Yoda, seen above doing his best trick, is our current feline denizen.) All my fictional characters have had cats too--Cassie had Cashbox, and Dr. Rebecca Butterman had Spencer, and Hayley has Evinrude, of course!
Evinrude posing for DEATH WITH ALL THE TRIMMINGS


We're each putting our own special spin on Cat Week, but to my mind this theme cried out for a fishy recipe. Yoda the cat loves tuna fish, so I thought he would love crab meat too. And that would give me the chance to snap a photo of him eating daintily from a treasured crystal goblet that belonged to my mother. Right?

 

Wrong. 

He's a cat after all, so this is the closest he came to posing.

 

 Now on to the recipe...










Yoda's Crab Cakes

Ingredients

One pound crab meat, picked over to remove bits of shell

1/2 cup fresh bread crumbs

Two scallions, finely minced

One half small hot pepper, minced

1/4 teaspoon celery salt

 1/4 teaspoon dry mustard

 1/4 teaspoon red and black cracked pepper

About 4 tablespoons mayonnaise 

 One egg, well beaten

 
Mix the first seven ingredients, from crab meat to pepper. Then begin adding a tablespoon of mayonnaise at a time until the mixture seems wet enough for you. Add the beaten egg. 






Shape the crab mixture into cakes. This should make about eight. 









 
Heat a tablespoon of olive oil and a tablespoon of butter over medium heat. Add four crab cakes at a time. Sauté them until brown, then flip and continue to sauté the other side. 




 
Keep the first crab cakes warm while you are preparing the next four. Serve with cocktail sauce (one part horseradish to two parts ketchup) and coleslaw.

 





 Purrfectly delicious!








Lucy Burdette is the author of the Key West food critic mysteries. Murder with Ganache is in stores now.





Death with All the Trimmings will be on bookshelves December 2. Pre-order it here.


 Yoda the cat says: "Buy the darn books so she can get off my case and keep me in catnip."