I hope everyone had a nice weekend! We went to Chapel Hill for the football game (which thankfully UNC won) and met up with our parents, Michael's little sister (Carolyn) and my little brother (Dylan) who are both juniors. Michael's big sis, Marye Virginia, even flew in from Montana for the affair. Big time with lots of yummy tailgating food! Birthdays were a part of the celebration, so I must give a 'happy 21st birthday' shout-out to both Carolyn and Dylan!
Now to the post. . . This is our first attempt at crab cakes, believe it or not. We've made salmon cakes and shrimp cakes before b/c salmon/shrimp is usually a bit cheaper, but lucky for us crab was on mega sale at the Teeter. Michael really wanted to serve the cakes with some remoulade sauce, which was also a first for us. Everything turned out delicious! Of course, this isn't the most healthy recipe - you could use light mayo if you want to lighten it up. The remoulade recipe makes a lot of sauce, so you could half it and still have plenty. We used the leftover as a dipping sauce for pretty much every meal the next few nights though :)
I'd recommend making the sauce first so it can chill while you make the crab cakes. Of course, you can serve the cakes alone or with another sauce if you'd like. Recipes adapted from Food Network & cooks.com. We threw together some sesame-soy asparagus to go on the side - same preparation as our sesame green beans.
I promise we'll post pics of the new kitchen soon!
CRAB CAKES (makes 6 cakes)
- 1 pound crab meat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon powdered mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup canola oil
- In a large bowl, mix together all ingredients, except for the flour and canola oil.
- Shape into patties and dust with flour.
- Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with remoulade sauce.
- 2 hard cooked egg yolks, sieved
- 2 cloves garlic, crushed
- 1 1/2 tbsp. mustard
- 1 1/2 c. mayonnaise
- 1 tbsp. Worcestershire
- 1 tbsp. paprika
- 1 1/2 tbsp. horseradish
- Dash of Tabasco
- 2 tbsp. vinegar
- 1/4 c. finely chopped parsley
- salt and pepper, to taste
- Mix all ingredients in a medium bowl and chill.