Mmmmm, crabcakes...

Some of you may find this in bad taste, but I assure you Jaws was not on the menu.

Crabcakes with Remoulade, Mmmmmm……

This is a great little cake packed with fresh flavor. They’re good enough to eat a couple or a dozen for dinner and they’re a crowd pleasing appetizer, especially with the remoulade. It’s ok to say remoulade to your female guest, but just tell the guys mayo with a kick!

Remoulade

Ingredients:
1/2 C mayo
2 TBS of ketchup
1 TBS of sweet relish
1 tsp lemon zest
1 tsp of hot sauce
Dash of Salt and pepper

Combine all ingredients in a small bowl, cover, and chill to allow flavors to marry, ( Awww, they’re gonna get marry!)

Onward!!!!

You will need the following ingredients for these lovelies!

1 rib of celery, finely chopped

2 ribs of green onion, finely chopped

1lb. lump crab meat, (you can find this at your local market in the seafood section. Often times they will have it fresh behind the counter, however the crab in a can is quite good too!) DO NOT USE imitation crabmeat; it will not stand up to cooking process.

….ok now that we have that out of the way, it is the namesake ingredient after all.

¼ C of real mayo, ( I’m not sayin you have to whip it up yourself, just make sure you use mayo, NOT salad dressing, there’s a difference)
Juice of half a lemon
1 TBS of Dijon mustard
1 tsp of worchestershire sauce
1 beaten egg
¼ C plus 3 TBS of panko bread crumbs, (Japanese bread crumbs, lighter and crispier)
Salt and pepper, generously sprinkled
¼ C olive oil for frying, plus 2 TBS of butter for more flavor.

Make sure there are no stray bones in the crabmeat, (you don’t want Aunt Phyllis choking on a bone). In a large mixing bowl, combine crabmeat, celery, green onion, 3 TBS bread crumbs and lemon juice. Next combine the mustard, mayo, worchestershire (I love trying to say that word), and the egg.  I mix these ingredients separately because I like the crabmeat to stay chunky, if you like it broken down a little more you can toss this all together. Add mayo mixture to crab mixture, lightly combine. Dash with your salt and peppermill.  Then put your remaining bread crumbs on a dinner plate, form the crab mixture into 2 inch round patties. Lightly coat the patties in the bread crumb, (easy now!...just a dusting)

Now this is very important!! Put your formed patties on a lined cookie sheet and refrigerate them for 30 min so they firm up.

….Pour yourself a glass of pinot grigio and check on the zoo.

Heat you oil and butter in a large pan on medium-high heat. Make sure your pan is nice and toasty! Fry your crabcakes for about 2-3 min on each side or until you have a nice golden crust. Put the fried crabcakes on a papertowel lined platter to soak up excess oil.

You can serve these warm or they‘re even good room temperature. If you are entertaining you can make these a day ahead and refrigerate and fry them just before your guest arrive.  

Now that’s the way to eat crab!!!!