From Suzeeq on another board: (you can use other seafood for these--tuna works well for my poor self.)
Crab Cakes with Remoulade Sauce! TO DIE FOR!
1 egg, well beaten
2 Tablespoons mayonnaise
1 Tablespoons prepared mustard
1 Tablespoons butter, melted
1 teaspoon fresh chopped parsley
1/2 teaspoon dry mustard
1/2 teaspoon Old Bay
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound claw crabmeat (drained/flaked)
1 1/2 cups pork rind crumbs - I skip this step!
Vegetable oil
Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs.
Fry in deep, hot oil (350?F) until crab cakes are brown and float to the top.
Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately.
Makes 4 servings. 2 carbs per crab cake
I skip the pork rinds as I do not care for them!!
Remoulade Sauce
1 1/4 cups mayonnaise
1/3 c. Zatarain's? Creole mustard
1 Tablespoon chopped garlic
1 scant teaspoon fresh lemon juice
1/2 teaspoon Lea & Perrins? Worcestershire sauce
1/4 teaspoon Tabasco? sauce
Combine all ingredients. Cover and store in refrigerator.
Makes approx 1 3/4 Cups Sauce. Trace carbs.
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Thread: Crab cakes with remoulade
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08-21-2007, 07:53 AM #1
Crab cakes with remoulade
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**aah! aah! crew**
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