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Crab Cakes with Remoulade Sauce
Ingredients
1 pound
crabmeat
6 ounces
raw shrimp
1
egg white
3/4 cup
heavy cream
2 tsp.
Worcestershire sauce
1/4 tsp.
salt
1/4 cup
mayonnaise
1/2 cup
parsley, finely chopped
1/2 tsp.
Tabasco
1/4 tsp.
cayenne pepper
1 Tbl.
lemon juice
2
shallots, finely minced
1 bunch
scallions, finely minced
1/3 cup
yellow and red pepper
2 cups
fine bread crumbs
1/4 cup
clarified butter
Instructions
STEP 1
Purée the raw shrimp to a paste in a food processor. Add the egg white and heavy cream and pulse to blend.
STEP 2
Transfer the shrimp mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise, and lemon juice.
STEP 3
Heat the olive oil in a small skillet and sauté the shallots, scallions, and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least 2 hours or overnight.
STEP 4
Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating.
STEP 5
Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and sauté over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for another 2 to 3 minutes.
STEP 6
Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.
Nutrition Facts
(per serving)
Calories:
1120 calories
Servings:
4 servings
Carbohydrates:
56 g
Fat:
74 g
Fiber:
4 g
Protein:
95 g
Sugar:
6 g
Meal Effort
Preparation:
30 minutes
Cook:
10 minutes
Total:
40 minutes