Crab Cake With Remoulade Dressing Recipe

Crab Cake With Remoulade Dressing

From thegoldminer 15 years ago

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15 minutes to make
Serves 2

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.

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- 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
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Ingredients

Dressing shopping list
• 1 cup mayonnaise (I only used 1/2 cup and it was just enough for these cakes) shopping list
1 tablespoon Dijon mustard shopping list
• 1 teaspoon horseradish sauce shopping list
• 1 tablespoon ketchup shopping list
• 1 teaspoon balsamic vinegar shopping list
• 1 teaspoon worcestershire sauce shopping list
• 1/2 teaspoon Tabasco sauce (to taste) shopping list
• 1 teaspoon garlic, finely chopped shopping list
• 2 tablespoons chives, finely chopped (or green onion tops) shopping list
• 1 tablespoon red onion, finely chopped shopping list
• 1 tablespoon capers shopping list
• 1 teaspoon cayenne pepper (to taste) shopping list
• 3 tablespoons lime juice shopping list
• salt (to taste) shopping list
• pepper (to taste) shopping list
crab cakes shopping list
• 1 cup fresh crabmeat, drained well ( forgot to drain, rinse, and dry) shopping list
• 2 tablespoons red bell peppers, diced (I didn’t use the pepper, I was afraid it might overpower the crab, your choice) shopping list
• 1 tablespoon chives, chopped (or green onion tops, I used green onion tops) shopping list
• 1 tablespoon red onion, diced shopping list
• 1 teaspoon Old Bay Seasoning shopping list
• 1 teaspoon worcestershire sauce shopping list
• 1/2 teaspoon Tabasco sauce shopping list
• 2 eggs shopping list
• 1 tablespoon mayonnaise shopping list
• 1 cup panko breadcrumbs shopping list
• 1/4 regular bread crumbs shopping list
• 2 tablespoons vegetable oil per two cakes at least shopping list

How to make it

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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People Who Like This Dish 12

Reviews & Comments 8

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" It was excellent "
lunasea ate it and said...
Sounds great, JJ - great presentation!
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" It was excellent "
sunny ate it and said...
These are fabulous JJ - Welcome back!
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thegoldminer 15 years ago
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.
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binky67 15 years ago
5er from a MD girl. Now thats saying something :-)
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thegoldminer 15 years ago
If I were you I would make them with the imitation crab and see how they turn out. You make have something there! JJ
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hungryjohn 15 years ago
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.
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" It was excellent "
juels ate it and 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!
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" It was excellent "
lacrenshaw ate it and said...
Fabulous, jj, just fabulous! The lack of filler in the cakes makes all the difference. Five and thanks so much for sharing!
Lorraine
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thegoldminer Sacramento, CA

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The Rating

Reviewed by 6 people

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

lacrenshaw in Horsham loved it
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...more

juels in Clayton loved it
These are fabulous JJ - Welcome back!

sunny in Portland loved it

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