Recipe

Crab Cake With Remoulade Dressing Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year ago Recipe comes from the Armadillo Grill in Phoenix. by Galley Wench. I was looking for a recipe with a remoulade sauce and the ingredients for the sauce and cakes read well is why I made this recipe. Prep:30m Cook:15m Servings:2	Thegoldmine
	easy to make

Ingredients

Ready to mix

Mixed

Lump crab

Crab mixed

Panko ready

Make a ball

Once side coated

Top coated

One coat one side

All coated

Covered to chill

Sauce mix

Sauce

Heating oil

Chilled

Starting to cook

Browned one side

Oh yea!

Fast clean up

Dinner is on

Close up

Perfect flake

Bite me - Final

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Fans

lunasea

sunny

juels

binky67

lacrenshaw

jenniferby

Ingredients

Dressing

• 1 cup mayonnaise (I only used 1/2 cup and it was just enough for these cakes)

1 tablespoon Dijon mustard

• 1 teaspoon horseradish sauce

• 1 tablespoon ketchup

• 1 teaspoon balsamic vinegar

• 1 teaspoon worcestershire sauce

• 1/2 teaspoon Tabasco sauce (to taste)

• 1 teaspoon garlic, finely chopped

• 2 tablespoons chives, finely chopped (or green onion tops)

• 1 tablespoon red onion, finely chopped

• 1 tablespoon capers

• 1 teaspoon cayenne pepper (to taste)

• 3 tablespoons lime juice

• salt (to taste)

• pepper (to taste)

Crab Cakes

• 1 cup fresh crabmeat, drained well ( forgot to drain, rinse, and dry)

• 2 tablespoons red bell peppers, diced (I didn’t use the pepper, I was afraid it might overpower the crab, your choice)

• 1 tablespoon chives, chopped (or green onion tops, I used green onion tops)

• 1 tablespoon red onion, diced

• 1 teaspoon Old Bay Seasoning

• 1 teaspoon worcestershire sauce

• 1/2 teaspoon Tabasco sauce

• 2 eggs

• 1 tablespoon mayonnaise

• 1 cup Panko breadcrumbs

• 1/4 regular bread crumbs

• 2 tablespoons vegetable oil per two cakes at least

Directions

1. Dressing: Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use. There is a little heat in the sauce but it sure tasted good.

2. Crab Cakes: Make sure crab meat is dry. I forgot to drain and squeeze out the water so I added 1/4 cup regular bread crumbs. They could still be used to help bind the ingredients. I bought my lump crab at Coscos and the container held two cups. I double all the ingredients except the eggs, I was worried too much more liquid and didn’t want to other infuse the cakes with other stuff. Dungeness crabs come in, a week or so, I will make these again. Nothing beats the taste of crab like fresh Dungeness. Cheers.

3. In bowl, combine all ingredients including the 1/4 regular bread crumbs, not the Panko.

4. Form into 8 small (or 4 large) crab cakes.

5. Per the pics instead of trying to put the cake down and then turn it over, I put panko crumbs on wax paper and then placed the cake on the crumbs. Once down I pour more crumbs on the top and then pushed the extra crumbs up against the sides. There coated without moving.

6. Cover cakes with plastic wrap and refrigerate for a least an hour or overnight, I did the overnight thing.

7. Heat oil in skillet medium and carefully brown cakes on both sides. The panko crumbs give it a great crunch. The original recipe just had plain bread crumbs like I added to the mix. The panko was input.

8. Drain on paper towels.

9. This was a pretty good crab recipe, crunchy, held together well when cut, and the sauce was a great compliment.

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Comments

lacrenshaw 1 year ago said:
Fabulous, jj, just fabulous! The lack of filler in the cakes makes all the difference. Five and thanks so much for sharing!
Lorraine

juels 1 year ago said:
So this is what you were talking about! I knew it was gonna be good, but I can see it's fantastic! I do love the sauce, it sounds amazing. All the ingredients work well together here. Great job on the pictures again. And most of all I appreciate the way you share your mistakes with us, thus giving us helpful tips. Definitely saving this recipe to try, and you get all the flags!

hungryjohn 1 year ago said:
This looks so good, and my wife and I both love crab (just about the only seafood she does like). But our small-town markets have only "imitation crab." Yuck. but I'm printing this one out in hopes that some day I'll find the real thing.

thegoldminer 1 year ago said:
If I were you I would make them with the imitation crab and see how they turn out. You make have something there! JJ

binky67 1 year ago said:
5er from a MD girl. Now thats saying something :-)

thegoldminer 1 year ago said:
Hi, from a guy on the "West" coast who has the great privilege of eating the most incredible almost indescribable best crab on the planet Earth, that being the Dungeness crab now coming into season, thank you for the big 5! JJ Crabcakes, gotta love those babies.

sunny 1 year ago said:
These are fabulous JJ - Welcome back!

lunasea 1 year ago said:
Sounds great, JJ - great presentation!

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