The Ultimate Crab Cakes with Remoulade

Name: The Ultimate Crab Cakes with Remoulade
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons whole black peppercorns; 710 milliliters bread crumbs; 3 Tbsps capers, minced; 2 Tbsps cornichons or sour gherkins, minced; 1 teaspoon Dijon mustard; 1 bunches fresh chives, finely chopped; 1 garlic clove, minced; 2 garlic cloves, smashed; 1 slice Lemon , for garnish; 454 grams fresh jumbo lump crabmeat; 473 milliliters mayonnaise; 2 Tbsps chopped parsley leaves; 1 dashe Several hot pepper sauce; 907 grams russet potatoes, cut into 1-inch cubes; 8 servings Green salad, as accompaniment; 2 teaspoons salt; 1 Tbsp chopped tarragon leaves; 0 bunches fresh thyme sprigs; 2 Tbsps unsalted butter; 5 Tbsps vegetable oil, for frying; 237 milliliters whole milk

The Ultimate Crab Cakes with Remoulade could be just the pescatarian recipe you've been looking for. For $3.66 per serving, you get a hor d'oeuvre that serves 8. One serving contains 750 calories, 21g of protein, and 50g of fat. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. A mixture of mayonnaise, lemon, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Crab Cakes With Rémoulade, Crab Cakes with Remoulade, and Crab Cakes with Remoulade Sauce.

Instructions

Put potatoes in a large pot and cover with cold water.

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Potato

Water

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Pot

Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.

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Salt

Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.

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Potato

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Bowl

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.

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Peppercorns

Bay Leaves

Potato

Butter

Garlic

Herbs

Thyme

Milk

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Sauce Pan

Sieve

Add the chopped chives and season with salt and pepper.

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Salt And Pepper

Chives

Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use.

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Crabmeat

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.

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Potato

Roll them in bread crumbs and shake off excess.

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Breadcrumbs

Shake

Roll

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.

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Crab

Cooking Oil

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Frying Pan

Spatula

Remove from pan and serve on a large flat dish with Remoulade.

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Remoulade

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Frying Pan

Garnish with slices of lemon and serve with a green salad.

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Lemon

Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.

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Bowl

Equipment

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Crab on the menu? Try pairing with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. You could try Paul Dolan Vineyards Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

Paul Dolan Vineyards Chardonnay Wine

Sourced from the low-lying valleys surrounding the Russian River, an area renowned for producing rich and focused wines, Paul Dolan Vineyards Chardonnay is an exquisitely balanced wine with flavors of ripe pear, crisp apple and a creamy vanilla-spice.