Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Wednesday, December 20, 2017

Crab Cakes with Chipotle Remoulade

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I posted this picture on Facebook and Instagram and got a few requests for the recipe. Not that I wouldn’t want to share a recipe, the problem was I didn’t follow a recipe so the challenge was to make it again and write one down. Betsy put up no resistance to being the taste tester for the recipe challenge and volunteered to be the guinea pig.

Crab cake recipes are all over the board with lots of things thrown in like celery, parsley, onions, and red peppers. We prefer crab cakes where you really taste the crab and not pasty “filler.” But, if you like other ingredients, by all means add it.

These crab cakes are so moist (because there is little filler to dry them out) that you really don’t even need a sauce. But, I do like the combination of crab cakes and remoulade so I threw it together and used the left-over sauce for a dipping sauce with boiled shrimp. Remoulade is a sauce with its origins in France but we came to know it living in New Orleans. The Creole version has paprika or ketchup that gives it the distinguished pinkish-red color and is commonly served with shrimp, but it shows up as a condiment with pretty much any type of seafood. What goes in remoulade depends on who you ask. Derivations include adding hard boiled eggs, anchovies, celery, chopped pickles, horseradish, and more. I keep my remoulade pretty simple with the odd addition of chipotle peppers in adobo sauce which gives it a smoky spicy flavor.  A large crab cake, simple salad, and glass of white wine makes for a great dinner.  Another option is to make smaller size balls and serve them as appetizers.  In which case if you want to simplify the cooking process, place the mini crab cakes on a sheet pan and bake at 350 degrees F about 15-20 minutes until golden brown and warmed through.  

CRAB CAKES:

1 large egg
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
½ tablespoon chives, minced
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
½ teaspoon Tabasco (or more if you like it spicy)
¼ teaspoon salt
¼ teaspoon pepper
½ cup panko (2 tablespoons reserved)
1 pound lump crab meat
Canola or vegetable oil (for frying)

Combine the egg, mayonnaise, Dijon mustard, chives, Worcestershire, Old Bay, Tabasco, salt, pepper in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko. Gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into four crab cakes. Cover and refrigerate for at least 1 hour. Just before frying coat each side with the remaining panko.
Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Serve immediately or keep warm in a 200° F. oven.

CHIPOTLE REMOULADE:

½ cup mayonnaise
1 tablespoon Creole or whole grain mustard
½ tablespoon freshly squeezed lemon juice
1 teaspoon hot sauce
1 clove garlic, minced
2 teaspoons capers, drained and roughly chopped
1 teaspoon Worcestershire sauce
2 teaspoons paprika
1 tablespoon chipotle chili mashed with adobo sauce
Salt and pepper to taste

Place all items in a food processor and mix until combined (or place in a small bowl and mix with an immersion blender).

Happy eating!

Note: These can be made a day ahead and kept in the refrigerator or frozen (just don't coat with the crab cakes with the remaining panko until just before frying).

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1 comment:

  1. Anytime you need a guinea pig just call. I will more than willingly surrender my palate.

    ReplyDelete

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