Crab cakes, rémoulade sauce

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Celebrate crab season by making these Crab Cakes, the recipe for Louisiana's famous Crab Cakes.

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Crab cakes, rémoulade sauce

When it’s crabbing season, I love these Crab Cakes, which I first tasted in 2000 during an exploratory trip to Louisiana for my cookbook Cajun Creole cooking.

We serve one crab cake as a first course or 2 as a main course. They are also delicious served with a tartar sauce.

You can make a first course of shrimp with the rémoulade sauce. When serving, place lettuce leaves in dessert plates, add cooked shrimp, top with sauce and garnish with a tomato wedge and cucumber slices to taste.

Note: Allow 2 hours of refrigeration before shaping and cooking the patties.

portion Servings: 8 first course or 4 main dishes

Preparation1 hrCooking35 minsTotal1 hr 35 mins

Crab Cakes
 4 tablespoons (56 g) butter
 4 tablespoons (32 g) all-purpose flour
 1 cup milk
 ½ teaspoon paprika
 1/8 teaspoon cayenne
 1 ¼ teaspoon garlic powder (optional)
 1 teaspoon salt
 1 lb (500 g) cooked crab meat, broken into small pieces
 1 small celery rib, finely chopped
 2 tablespoons finely chopped green bell pepper
 2 tablespoons finely chopped green onion
 3 eggs, beaten in a medium bowl
 3 cups fresh white bread crumbs made with a food processor
 2 tablespoons olive oil
 70 g (5 tablespoons) butter
Rémoulade Sauce
 3 tablespoons Creole or Dijon mustard
 1 tablespoon paprika
 1/2 teaspoon ground black pepper
 1 teaspoon salt
 ½ to 1 teaspoon Tabasco sauce
 1 1/2 tablespoon white wine vinegar
 1 tablespoon freshly squeezed lemon juice
 1 cup olive oil
 ½ cup chopped celery
 ½ cup italian parsley, preferably, chopped
 ½ cup chopped green onions

Crab Cake
1

In a small saucepan, melt the butter. Remove from heat and whisk in the flour. Return the saucepan to the heat and cook over very low heat for one minute. Remove the pan from the heat and gradually whisk in the milk. Return to the heat, bring to a boil stirring constantly, reduce heat and simmer until the sauce thickens. Stir occasionally with a wooden spoon while simmering. Add paprika, cayenne, garlic powder and salt.

2

Pour the sauce into a medium bowl and stir in the crab meat, celery, bell peppers and green onions. Refrigerate for about 2 hours or until firm to the touch.

3

Meanwhile, prepare the rémoulade sauce and reserve.

4

Form 8 patties, about 1/2 inch thick. Coat with breadcrumbs, dip in bowl of beaten eggs and dip again into breadcrumbs.

5

Preferably in a large cast iron skillet, heat the oil and butter over medium heat and cook the crab cakes for about 5 minutes on each side until browned on both sides. Do not overcrowd the skillet cook in more than one batch if necessary. Place on absorbent paper to mop up excess fat.

6

Pour a little rémoulade sauce in a circle on a dessert plate and place the crab cake in the center.

Rémoulade Sauce
7

In a bowl, whisk together mustard, paprika, pepper, salt and Tabasco sauce. Stir in vinegar.

8

Gradually add the oil, whisking constantly. Add the celery, parsley and green onions. Reserve at room temperature.

Ingredients

Crab Cakes
 4 tablespoons (56 g) butter
 4 tablespoons (32 g) all-purpose flour
 1 cup milk
 ½ teaspoon paprika
 1/8 teaspoon cayenne
 1 ¼ teaspoon garlic powder (optional)
 1 teaspoon salt
 1 lb (500 g) cooked crab meat, broken into small pieces
 1 small celery rib, finely chopped
 2 tablespoons finely chopped green bell pepper
 2 tablespoons finely chopped green onion
 3 eggs, beaten in a medium bowl
 3 cups fresh white bread crumbs made with a food processor
 2 tablespoons olive oil
 70 g (5 tablespoons) butter
Rémoulade Sauce
 3 tablespoons Creole or Dijon mustard
 1 tablespoon paprika
 1/2 teaspoon ground black pepper
 1 teaspoon salt
 ½ to 1 teaspoon Tabasco sauce
 1 1/2 tablespoon white wine vinegar
 1 tablespoon freshly squeezed lemon juice
 1 cup olive oil
 ½ cup chopped celery
 ½ cup italian parsley, preferably, chopped
 ½ cup chopped green onions

Directions

Crab Cake
1

In a small saucepan, melt the butter. Remove from heat and whisk in the flour. Return the saucepan to the heat and cook over very low heat for one minute. Remove the pan from the heat and gradually whisk in the milk. Return to the heat, bring to a boil stirring constantly, reduce heat and simmer until the sauce thickens. Stir occasionally with a wooden spoon while simmering. Add paprika, cayenne, garlic powder and salt.

2

Pour the sauce into a medium bowl and stir in the crab meat, celery, bell peppers and green onions. Refrigerate for about 2 hours or until firm to the touch.

3

Meanwhile, prepare the rémoulade sauce and reserve.

4

Form 8 patties, about 1/2 inch thick. Coat with breadcrumbs, dip in bowl of beaten eggs and dip again into breadcrumbs.

5

Preferably in a large cast iron skillet, heat the oil and butter over medium heat and cook the crab cakes for about 5 minutes on each side until browned on both sides. Do not overcrowd the skillet cook in more than one batch if necessary. Place on absorbent paper to mop up excess fat.

6

Pour a little rémoulade sauce in a circle on a dessert plate and place the crab cake in the center.

Rémoulade Sauce
7

In a bowl, whisk together mustard, paprika, pepper, salt and Tabasco sauce. Stir in vinegar.

8

Gradually add the oil, whisking constantly. Add the celery, parsley and green onions. Reserve at room temperature.

Crab Cakes, Rémoulade sauce

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