• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Dungeness Crab Cakes With Sun Dried Tomato Remoulade

  • 6servings

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon olive oil

  3. 3/4 cup minced yellow onion

  4. 3/4 cup minced red onion

  5. 1 small yellow bell pepper -- finely chopped

  6. 1/2 poblano chile -- seeded & finely

  7. -- chopped 1 pound dungeness crabmeat

  8. 3/4 cup bread crumbs -- more if needed

  9. 1/4 cup whipping cream

  10. 1 egg -- separated

  11. hot pepper sauce -- to taste

  12. salt -- to taste

  13. fresh ground white pepper -- to taste

  14. 1/2 cup flour

  15. 1/4 cup vegetable oil

  16. **REMOULADE**

  17. 1 cup mayonnaise

  18. 1/4 cup creole mustard

  19. 1/4 cup celery -- minced

  20. 1/4 cup oil packed sun dried tomatoes -- minced

  21. 2 tablespoons red or green pepper -- minced

  22. 2 tablespoons green onion -- minced

  23. 1 tablespoon red onion -- minced

  24. 1 tablespoon flat leaf parsley -- minced

  25. 1 tablespoon paprika -- minced

  26. 1/2 teaspoon alt

  27. 1/4 teaspoon fresh groun white pepper

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large skillet, add the onions, bell pepper and chile and cook over medium heat stirring occasionally until the onions are translucent, about 3-5 minutes.

  2. Transfer the mixture to a colander and let cool for about 20 minutes allowing excess liquid to drain off.

  3. Remove any bits of shell or cartilage from the crabmeat4. In a large bowl combine the sauteed vegetables with the crabmeat, breatcrumbs, whipping cream and egg yolk. Stir gently to mix, adding hot sauce salt and pepper to taste.

  4. Put the egg white in a shallow boarl and lightly beat it. Put the flour on a plate. Form the crab mixture into 12 cakes of about 1/4 cup each. Dip the cakes into the egg white and then thoroughly coat them with flour, patting to remove any excess.

  5. Heat the vegetable oil in a deep heave skillet over medium heat. Fry the crab cakes until nicely browned, 2-3 minutes per side.

  6. For the Remoulade:

  7. Combine all ingredients in a bowl and whisk togther thoroughly. Taste for seasoning and refrigerate until needed.

  8. Notes: Recommended to serve a dollp of Sun Dried tomato Remoulade on top, with extra passed separately. A bottle of Silver Lake Chardonnay is said to be the perfect accompaniment.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback