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Best Crab Cakes Remoulade with Sides

Best Crab Cakes Remoulade with Sides



This is a menu that looks elegant, but doesn’t take long to make. Many of these items are already in your pantry or fridge. Here’s your shopping list:

Shopping list Crab Cakes Remoulade Menu
8 oz lump crab (pasteurized)
8 oz claw crab  (pasteurized)
2 slices of bread
1 jar of mayo (or you can make your own, see below)
hot sauce
sea salt/pepper
Worcestershire sauce
Panko bread crumbs
grapeseed oil or clarified butter
Romaine lettuce
1 lemon
1 lime
1 small carton chicken stock
grated parmesan
Dijon mustard
head of garlic
sour cream (optional garnish)
1 lb pineapple (you can buy it diced in the produce section to save time)
vanilla ice cream

Method – Dessert

Put 1 lb of pineapple (diced) in a saucepan over medium high heat. Stir occasionally until caramelized. Keep warm but don’t let it burn, then serve over ice cream after dinner.

Method – Soup

Chop one heart of Romaine into large chunks (discarding the tough core at the bottom) and place in a blender with 1 cup chicken stock 1/4 cupof parmesan, 1 tsp Dijon, 1/2 tsp minced garlic, 1 TB lemon juice (about half a lemon’s worth but save the other half), a pinch of sea salt and1/4 tsp of pepper. Puree in blender thoroughly then put in fridge tochill. Serve in bowls with a dollop of sour cream, if you wish. This makes 4 smallcups or 2 bowls.

Method – Crab Cakes

Buzz the slices of bread in the food processor into bread crumbs. In a large bowl, combine bread crumbs, both crab meats, 1 beaten egg, 2 TB of mayo (see below for how to make your own mayo), 1/2 tsp salt, 1/4 tsp pepper, 1 tsp Worcestershire, 1 tsp Dijon mustard, 1/2 tsp minced garlic, a little splash of hot sauce, 1 TB chopped parsley and 1 tsp of chopped chives. With clean hands, form into 6 patties. Put about 3/4 of a cup of Panko on a plate and cover patties with Panko. Place patties on a clean plate and heat 1 TB of grapeseed oil or clarified butter over medium heat. Saute patties until golden on both sides. (about 4 minutes per side). Keep warm in a 180 degree F oven until ready to serve. For sauce: Add 2 TB ketchup to 3/4 cup mayo, a splash of hot sauce and a tsp of lime juice. Test for seasoning and add a little water if too thick. Serve on the side.

Homemade mayo

1 egg yolk (use pasteurized eggs if you are concerned about raw eggs, they look like regular eggs in the shell marked pasteurized)

1 TB lemon juice (the other half of the lemon) or use a flavored vinegar like white wine vinegar
1 generous tsp of Dijon
1/2 tsp sea salt
1/4 tsp pepper
1 cup of grapeseed oil

Stir everything but grapeseed oil in a medium bowl with a whisk. Slowly add oil a couple drops at a time until it starts to emulsify, then you can add it in a slow stream. Whisk briskly the entire time until your mayo is formed.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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