“Gonna Hold Her Tight” Creole Crab Cakes with Remoulade Mayonnaise Dipping Sauce
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Love & RomanceA Taste of New Orleans. A southern classic spicy seafood treat with a blend of spices and aromatic vegetables.
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In a medium skillet, heat olive oil over medium heat. Add celery & the ‘Holy Trinity’, cook until vegetables are tender. Cool slightly.
In a medium bowl, combine egg, mayonnaise, dry mustard, garlic powder, onion powder, cayenne, black pepper, lemon juice, Worcestershire sauce and mustard. Add celery mixture, bread crumbs (add slowly so that you don’t add too much, add more if needed), crabmeat and mix well. Using moistened hands, shape crab mixture into twelve – ½ inch thick patties.
In a very large skillet, heat the 3 tbsp olive oil over medium heat. Add half of the crab cakes, cook about 6 minutes 6 Minutes or until golden brown and heated through, turning once. These are a little tricky to fry as sometimes they want to break apart so only turn them once and handle them gently. Tip: Place crab cakes in a clockwise fashion and then follow the same pattern as you turn the crab cakes (you'll never loose track of your crab cakes)!
If cakes brown too quickly, reduce heat to medium-low. Keep warm in 300 F oven while cooking the remaining. Serve crab cakes with Remoulade sauce**.
In a medium bowl, combine ¾ c mayonnaise (pre-measured), 1 tbsp thinly sliced green onion, 1 tbsp chopped fresh parsley, 1 tbsp finely chopped red pepper, 1 tbsp grainy mustard (Creole), 1 tbsp lemon juice, 1 tsp drained capers, ½ tsp paprika and ½ tsp hot pepper sauce.
--Panko bread crumbs are made from bread that is custom baked to make them airy and crispy. They are toasted to a delicate crunch and won’t burn during cooking.
--Invented in France, Remoulade sauce is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli or mayonnaise-based.
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Ingredients
Directions
In a medium skillet, heat olive oil over medium heat. Add celery & the ‘Holy Trinity’, cook until vegetables are tender. Cool slightly.
In a medium bowl, combine egg, mayonnaise, dry mustard, garlic powder, onion powder, cayenne, black pepper, lemon juice, Worcestershire sauce and mustard. Add celery mixture, bread crumbs (add slowly so that you don’t add too much, add more if needed), crabmeat and mix well. Using moistened hands, shape crab mixture into twelve – ½ inch thick patties.
In a very large skillet, heat the 3 tbsp olive oil over medium heat. Add half of the crab cakes, cook about 6 minutes 6 Minutes or until golden brown and heated through, turning once. These are a little tricky to fry as sometimes they want to break apart so only turn them once and handle them gently. Tip: Place crab cakes in a clockwise fashion and then follow the same pattern as you turn the crab cakes (you'll never loose track of your crab cakes)!
If cakes brown too quickly, reduce heat to medium-low. Keep warm in 300 F oven while cooking the remaining. Serve crab cakes with Remoulade sauce**.
In a medium bowl, combine ¾ c mayonnaise (pre-measured), 1 tbsp thinly sliced green onion, 1 tbsp chopped fresh parsley, 1 tbsp finely chopped red pepper, 1 tbsp grainy mustard (Creole), 1 tbsp lemon juice, 1 tsp drained capers, ½ tsp paprika and ½ tsp hot pepper sauce.
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