Crab Cakes with Remoulade Sauce
- 2 cups heavy cream
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 tablespoon sweet paprika
- 2 tablespoons peanut oil
- 3/4 cup brunoised red onion
- 1/2 cup brunoised red bell pepper
- 1/2 cup brunoised yellow bell pepper
- 2 eggs, lightly beaten
- 1 pound lump crab meat
- 2 fresh jalapeno chiles, brunoised
- 2 tablespoons minced fresh basil leaves
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon minced fresh tarragon leaves
- 2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided
- 2 teaspoons salt
- 1/2 teaspoon fresh ground white pepper
- 1/2 cup flour
- 1/2 cup clarified butter
- Remoulade sauce, recipe follows
- Remoulade Sauce:
- 1 cup mayonnaise, recipe follows
- 1 tablespoon capers, minced
- 1 cornichon, minced
- 1 or 2 anchovies, minced
- 1 shallot, minced
- 1 teaspoon minced fresh chives
- 2 teaspoons minced fresh parsley leaves
- Salt and freshly ground white pepper
- 1 egg yolk*
- 1/8 teaspoon salt
- Freshly ground white pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 cup corn oil
In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
Preheat oven to 350 degrees F.
In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.Remoulade Sauce:
In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
Yield: 2 cupsMayonnaise:
In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
Yield: 1 cup
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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