Jim's Crab Cakes with Remoulade
1/4 cup mayonnaise
1/4 cup catsup
1 tbsp Worcestershire sauce (preferably Lea & Perrins’)
2 shakes hot sauce
1 1/2 tbsp horseradish
1 tsp Poupon mustard
4 shakes of Old Bay seasoning
Stir it all together with a fork and then taste. – You may want to add some more Old Bay seasoning or if you want it kicked up a bit, add more horseradish or hot sauce. After mixing, chill the Remoulade.
Crab Cakes –
makes 6-8 nice crab cakes
1/2 cup mayonnaise
2 medium eggs
1 tbsp fresh lemon juice
3 minced scallions – I use one green onion cut for each can of crab
4 finely crushed soda crackers per can of crab – 12 crackers for 3 cans (to crush them, place 4 crackers at a time in a bowl and then crush them with the flat side of a water glass until finely crushed.)
3 shakes of Old Bay Seasoning
3 cans of crabmeat – If you can find lump crab, it is even better. Of course fresh lump crab from the seafood section is the best but hard to get in some places and a bit expensive. (You must drain the liquid from the can’s of crabmeat. When doing so, first drain of the moisture then press down on the wax paper the crab is packed in so you will get even more moisture out. I drain, then press it twice while draining which seems to leave just enough moisture.)
3/4 cup Asiago Cheese or a blend of white cheeses
approximately 3/4 cup fine bread crumbs (I use Italian bread crumbs)
2 tbsp (1/4 stick) butter
2 tbsp canola or olive oil
Crab Cakes – combine the mayonnaise, eggs, lemon juice, scallions, cracker crumbs, and Old Bay Seasoning in a mixing bowl and whisk till well blended. Add the optional cheese and crabmeat then toss very gently so it will remain fluffy. Make this early in the day and then chill it. When ready to make the crab cakes, toss the mixture to ensure it is fluffy and not packed. Divide the mixture into 6-8 equal portions for entrées or 10 for appetizers and gently shape each into a small but fairly thick patty. Place the bread crumbs in a bowl and then coat the patties lightly but securely.
Heat the butter and oil in a large, heavy skillet, add the crab cakes, and sauté over moderate heat about 3 minutes on each side or till golden brown. If you are making them 10-15 minutes in advance, keep them warm in the oven so you can serve them hot.
Serve each cake with about 1 tsp of the Remoulade sauce spooned over the top or on the side.
Web Page by Jim Faughn