Thursday, September 16, 2010

Crab Cakes

This recipe was e mailed to me but I am not sure who to give the credit to as there were no details...If anyone thinks it sounds familiar let me know!!

Ingredients for Crab Cakes
4 tbs unsalted butter
1 1/2 cups fine bread crumbs
1 tbs salt
1 tsp freshly ground pepper
1 lb  fresh crabmeat
1/4 cup sour cream
About 1/2 cup all-purpose flour, plus additional for coating
3 tbs vegetable oil

Ingredients for Remoulade sauce
2 cups mayonnaise
1 tbs Dijon mustard
1 tbs whole-grain mustard
3 tbs gherkins, fine chopped
2 tbs sherry vinegar
1 tsp Spanish paprika
3 tbs minced shallot

For sauce: 
Whisk ingredients together in a mixing bowl. 

For crab cakes: 
Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt and pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool.
Place the crabmeat in a large bowl and pick through it, removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger-size patties, each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour.
Warm the vegetable oil in a large saute pan over medium-high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side.
Place one crab cake onto each of the warm plates. Garnish with a dollop of remoulade.

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.