October 6, 2011

Crab Cakes

This was my first attempt at making crab cakes other than heating up the frozen kind and they turned out great. I served them with a remoulade sauce and steamed broccoli. I forgot to take a picture so you will just have to use some imagination. Or you could try out the recipe and send me a picture of your creation.






Crab Cake Recipe
2 garlic cloves minced
olive oil
1/4 cup each of chopped onion, scallions, celery, and green or red bell pepper
Glug of white wine
8 oz. crab meat
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
juice from 1/4 a lemon
1 jumbo eggs lightly beaten
1 TBSP Dijon mustard
1/2 TSP old bay seasoning
pinch of salt and pepper
1/4 lemon cut into wedges for serving (save the other half of the lemon for the remoulade)

Directions
In skillet heat olive oil and cook garlic, onion, scallions, celery, green/red peppers and cook for 5 minutes. Add wine, simmer for 1 minute and remove from heat. Transfer mixture to large bowl. Add crab meat and mix well. Add breadcrumbs, Parmesan, lemon juice, eggs, mustard, old bay, salt, pepper and mix until well blended. Line a plate with wax paper. Divide crab mixture into six patties, place on cookie sheet and refrigerate for one hour. (Make your remoulade sauce now)

In Large skillet heat 3 TBSP olive oil and sauté crab cakes for 3 minutes on each side. Serve immediately with remoulade and lemon wedges! Makes 4 crab cakes. Plenty for 2 people for dinner.

Remoulade Recipe
1/3 cup mayo
1 generous spoonful sweet relish
dash garlic powder
1 tablespoon olive oil
lemon juice from reserved 1/2 of lemon
1 teaspoon Dijon mustard
few drops Worcestershire sauce
pepper, to taste
 
Combine all ingredients. Refrigerate for at least 1 hour to blend flavors.

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