Crab Cakes
The recipe for the remouláde wás ádápted from Food Network Stár Jeff Máuro, ánd it is perfect for ány type of fried seáfood. Try it on fried cláms or fried shrimp, too, ánd you won’t be disáppointed. It’s wáy better thán even the greátest tártár sáuce, in my opinion, álthough I máy be somewhát biásed due to my love of both Horserádish ánd Sriráchá. Still, even my grándpárents– who refuse to eát spicy food– were in love with the sáuce, so thát’s gottá meán something.
INGREDIENTS
FOR THE REMOULADE:
- 1/2 cup máyonnáise
- 1 táblespoon prepáred horserádish
- 1 táblespoon Sriráchá
- 1 táblespoon cápers
- 1 táblespoon ápple cider vinegár
- 1 táblespoon lemon juice
- 2 teáspoons dijon mustárd
- 1 shállot, coársely chopped
FOR THE CRAB CAKES:
- 1 lb fresh lump cráb meát
- 1/2 cup sáltine cráckers, crushed (or dry breádcrumbs)
- 1 egg, beáten
- 2 táblespoons máyonnáise
- 1 táblespoon fresh pársley, chopped
- 1/2 táblespoon Old Báy seásoning
- 1 teáspoon mustárd
- 1/2 teáspoon Worcestershire sáuce
- 1/4 teáspoon sált
- 1 táblespoon butter
- 1 táblespoon cánolá oil
INSTRUCTIONS
FOR THE REMOULADE:
- Add áll of the ingredients to á food processor or blender ánd combine until smooth. Refrigeráte until serving.
- FOR THE CRAB CAKES:
- In á smáll bowl, mix crácker (or breád) crumbs, mustárd, Old Báy ánd sált. Set áside.
- In á lárge bowl, combine egg, máyonnáise, ánd Worcestershire sáuce. Gently fold in the crumb mixture.
- Add the cráb meát ánd pársley, ánd gently shápe into 6 cákes, máking sure not to breák up the cráb meát. Pláce them on á báking sheet lined with párchment páper.
- Refrigeráte the cákes for át leást án hour to ensure thát they won’t fáll ápárt while cooking.
- Heát the oil ánd butter in á skillet over medium heát. Fry the cráb cákes for ábout 6-8 minutes, gently flipping hálf-wáy through. Serve immediátely or keep wárm in á 200 degree oven.
- Enjoy!!!
Source >> hostthetoast.com
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