Gulf Coast Crab Cakes With Country Remoulade Recipes

Steps:

• Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
• Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
• While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
• Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
• Roll them in bread crumbs and shake off excess.
• Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
• Garnish with slices of lemon and serve with a green salad.
• Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
• Yield: 6 servings

Steps:

• In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
• Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
• Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.

Steps:

• In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
• Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

Steps:

• Heat oil in skillet and start to saute crab meat, onion, garlic, bell pepper.
• Add lemon.
• Add salt/pepper/ and old bay to taste.
• Cook about 5-6 min or unitl white and opaque and looks done and cooked through.
• If unsure cook another 2 minutes.
• Dump into large bowl and let cool for about 10 minute After cooled crack egg onto it, dont have to beat it, and mix it and bread crumbs into crab mixture.
• It should be wet feeling and able to shape into a patty.
• you should not be able to see very much bread crumbs, but if you think you don't have enough put 1/4 cup more into it.
• Shape into patties, to help hold shape put on cookie sheet and freeze for about 20-30 minute Believe me this works wonders, also helps for stuffed shrimp too, if you wanna pull out some shrimp and stuff em just butterfly em, put on the cookie sheet and freeze, then batter em and fry em after freezing.
• Melt butter. put enough oil in skillet to help cover bottom of pan (oil is so butter won't burn).
• Take out patties from freezer and start frying em up.
• I'm sorry if measurements aren't precise but these are soo easy you really can guess and not mess up on em that badly!
• have fun!

Steps:

• To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
• To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
• Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
• Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
• In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
• Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
• To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.