Crab Cake with Rémoulade Sauce
Crab Cake with Rémoulade Sauce
Directions
- In a large sauté pan heat 2 Tbsp. of butter over medium-high heat. Sweat together the red bell peppers and celery. Reduce the heat to medium-low and add the roasted garlic and green onions. Stir and cook for 1 minute. Remove from heat and cool.
- In a bowl, combine the sautéed vegetables, crabmeat, fresh bread crumbs, Kraft Deluxe Mayonnaise, Grey Poupon Dijon Mustard, eggs, parsley and chives. Mix well and add the lemon juice and zest, cayenne, salt, and pepper.
- Form into cakes with your hands, each about 4” inches in diameter and 2” thick (you should have 12 cakes). Dip the top and bottom lightly into the panko bread crumbs. Refrigerate on a parchment paper lined sheet pan until ready to cook.
- In a large skillet, heat butter over medium-high heat. Add the crab cakes and sauté for 3-4 minutes on each side. Place 2 crab cakes per order on warm plates, serve with Rémoulade Sauce. Garnish with the remaining parsley and chives.
Ingredients
- 2 tbsp butter
- 1/2 cup pepper(s), red bell, minced
- 1/4 cup celery, minced
- 2 tbsp garlic, roasted
- 1/4 cup onion(s), green, sliced thin
- 1 lb Jumbo lump crabmeat, cleaned
- 1 1/4 cup bread crumbs, fresh, white
- 1/4 cup Kraft® Deluxe Mayonnaise
- 1 tbsp Grey Poupon® Dijon Mustard
- 2 ea egg(s), beaten
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp chives, fresh, chopped
- 1 ea lemon(s), juice & zest
- 1 pinch of cayenne pepper
- 1 pinch of sea salt
- 1 pinch of black pepper, freshly ground
- 2 cups panko breadcrumbs
- 1/4 cup butter, melted
- 1 1/2 cup Rémoulade Sauce, (see recipe below)
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp chives, fresh, chopped
Rémoulade Sauce
Directions
- In a medium-sized bowl, combine all ingredients.
- Mix well, refrigerate for service.
Ingredients
- 2 1/2 cups Kraft® Deluxe Mayonnaise
- 1/2 cup Cornichons, minced
- 2 tbsp onion(s), green, chopped
- 3 tbsp flat-leaf parsley, chopped
- 1 tbsp garlic, minced
- 1/4 cup Simply Heinz™ Ketchup
- 2 tbsp horseradish, prepared
- 3 tbsp mustard, creole, whole-grain
- 1 tbsp Tapatio Hot Sauce
- 2 tbsp lemon juice
- 1 tbsp paprika, smoked
- 1 tbsp Lea & Perrins Worcestershire Sauce
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
