Photo: New Orleans Crab-cakes Recipe
Ingredients
- 1 1/2 stalks celery heart, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 medium white onion, finely chopped
- 2 bunches of scallion, green part only, finely chopped
- 2 teaspoons dried basil
- 1 tablespoon fresh oregano leaves, chopped
- 2 teaspoons fresh thyme leaves
- Salt
- Freshly ground black and white pepper
- 1/2 teaspoon dill weed
- 1/2 cup parsley leaves, finely chopped
- 3 cloves garlic, finely chopped
- 2 egg whites, beaten to stiff peaks
- 1/2 cup smoked salmon
- 1 cup whipped cream
- 1/2 lemon, juiced
- Hot sauce (recommended: Crystal's)
- 1 pound jumbo lump crab
- 3 cups seasoned bread crumbs
- 5 tablespoons corn or vegetable oil, for frying
- 2 tablespoons butter, for frying
- Serving suggestion: Remoulade
Directions
In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.
Check the crabmeat for pieces of shell and put in a large clean bowl.
Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
Gently work into little cakes and bread them with more bread crumbs. Set aside.
Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
Blonde Remoulade:
1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal's)
1 teaspoon lemon juice
Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
*Cook's Note: It's best if you can make it the day before. Using a food processor will make your sauce watery.
Yield: 6 to 8 servings
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By janicemfletcher
on October 02, 2011
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I consider myself a crab-cake connoisseur and have been looking [for years] for the perfect crab-cake recipe. Well here it is! After making up the crab-cakes, I decided to 'taste-test' one before serving them. OMG is all I can say - they had not marinated nor had I completed the blonde remoulade sauce!! I consider myself a pretty dare good cook and enjoy cooking [when I have time] all source of cuisine. If you enjoy eating crab-cakes then this is the one.
By lisasmith_13032866
Los Angeles, 43
on July 28, 2010
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I completely agree with the comment rated 2 stars stating that the taste was terrific, but the recipe was weak. I had the same experience finding that the cakes were too moist and easily fell apart. Everyone else must have added more breadcrumbs. If you make this recipe, be prepared for great taste... but add more crumbs. Otherwise, it's one sloppy (but tasty cake.
By rina120_12339285
philadelphiap, 78
on November 18, 2009
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These crab cakes take a while to make but they are so flavorful and your guests will be raving. I first made them for a party in 2005 and to this day people ask me about them. Since the prep is so long, i save them for special occasions, but they never disappoint. The roumalade is unlike any in this world!
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