Sunday, June 26, 2016

Crab Cakes with Remoulade

A fabulous summer recipe that is really a quick cook.
I halved the recipe as I was only cooking for the two of us.

here are ingredients mis-en-plas
picked up the
Chicken of the Sea Jumbo Lump Crab Meat
at my favorite store, Trader Joe's 
but should you not have one nearby,
I am sure you can find it in refrigerated meat section
of your local market.

make the remoulade first so it has time for
flavors to meet and greet. 

finely diced green pepper
and green onion

drain the crab and add to veggies

mix in mayo, pepper, and egg

divide into four patties
dredge in bread crumbs

Sauté in vegetable oil for 3 minutes

flip and cook another 3 minutes
transfer to plate
(if making full recipe, put plate on warmer)


Here is my adaptation ...

Remoulade
Ingredients
1/4 Cup Mayo
2 tsp shallots, minced
1 tsp fresh parsley
1 1/2 tsp Dijon mustard
3/4 tsp capers, chopped
1/4 tsp ground pepper

Crab Cake
Ingredients
1/2 lb jumbo lump crab meat, drained
1 tbs green pepper, finely chopped
1 tsp mayo
freshly ground black pepper, you know what you like
1/2 of a lightly beaten egg
1 cup bread crumbs
canola oil

For original recipe, please visit
by Pam Stultz @
Housewives of Frederick County

as always, thanks for stopping by moonlight lane
xx-hb





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