Search our site: |
||
Recipes from the Grapevine CottageRecipes --> Appetizers --> Very Crabby Crab Cakes with Remoulade King Crab Cakes with RemouladeHere is a new take on an old favorite of ours — crab cakes! Serves 4 as an appetizer or 2 as a main course 2 tablespoons butter Melt 1 tablespoon of butter in a sauté pan over medium heat, add the onions, celery and bell pepper and cook until the onions are soft and translucent. Combine the sautéed vegetables in a mixing bowl with the crab, bread crumbs, dry mustard, paprika, and egg. Stir until thoroughly mixed and form into 4 cakes on a cutting board or plate. Place the corn meal on a plate and use it to lightly coat the cakes. Melt the remaining tablespoon of butter in a pan or on a griddle and cook the cakes over medium-high heat, turning once, until golden brown. Remoulade SauceRemoulade is a New Orleans tradition. I discovered that there are as many different recipes for Remoulade as there are cookbooks. I made this one up while trying to duplicate one I was served at the Royal Sonesta in New Orleans several years ago. I am not really sure how close I came but I think it's pretty good. 1/4 cup mayonnaise Combine ingredients and mix thoroughly or put it through a food processor to distribute the flavor of the capers and add a nice smooth consistency. Serve the crab cakes over lettuce leaves garnished with a dollop of the Remoulade and a sprinkle of paprika. December 12, 2018 |
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010 Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316 To contact us or sign up for our weekly newsletter, just follow this link.... |