Recipes from the Grapevine Cottage

Recipes --> Appetizers --> Very Crabby Crab Cakes with Remoulade

King Crab Cakes with Remoulade

Here 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
1/4 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
The meat from two large King Crab legs - minced (We usually use 2 6-ounce cans of lump crab but this was way, way better)
1/2 cup bread crumbs
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 egg, beaten
1/2 cup cornmeal

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 Sauce

Remoulade 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
1 tablespoon Creole mustard
1 teaspoon ketchup
1/4 teaspoon paprika
1 teaspoon Sriracha sauce- this is a minimum suggested quantity
1 teaspoon capers

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.