Wednesday, November 17, 2010

Crab Cakes with Remoulade Sauce


Last weekend was the last visit for the season to Wisconsin for our shrimp purveyor from Galveston, Texas. Once every 3-4 weeks from May to November, they fly in fresh, never frozen, shrimp and crab meat from the Texas Gulf coast and sell it packed in ice water out of the back of trucks at several locations in our area. I've been buying seafood from them for over five years and have never been disappointed. (I am not being paid to endorse them or receiving any benefit from them for the mention here.)

The fresh crab meat has no preservatives added. They sell lump crab, backfin, crab fingers and crab claws which they get from the east coast without any preservatives. I always buy crab claws when I want to make crab cakes as they have a more robust flavor This is my favorite crab cake recipe! It has chopped red pepper, fresh chopped basil, green onions and is bound together with some Dijon mustard, mayonnaise with a splash of Tabasco, Worcestershire and lemon juice. I've never had a more tasty crab cake!


I like to serve them with a tangy remoulade sauce which is also made with mustard and lots of other delicious ingredients, including fresh parsley.


I posted these crab cakes almost two years ago but they are worth a repeat performance they are that good! I've been making both recipes for as long as I've been buying shrimp and crab from our Texas connection.

Crab Cakes with Remoulade Sauce

Adapted from this recipe
Printable Recipe

1 pound fresh crabmeat (I used crab claws)
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green onions
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of Worcestershire sauce

2-3 cups fresh breadcrumbs from crustless French bread (I make my own in the food processor)
1 large egg, lightly beaten

2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil

Mix the first 9 ingredients in large bowl. Season with salt and pepper to taste. Mix in 1/4 cup of the breadcrumbs and the egg, blending lightly. Shape crab mixture into 6-8 patties. Place the remaining breadcrumbs in a shallow dish. Coat crab cakes lightly in breadcrumbs, one at a time, pressing crumbs onto the crab cakes. At this point, they can be covered and refrigerated until time to saute them, up to 6 hours ahead of time.

When ready for the final preparation, melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 3-4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes.

Serve with remoulade sauce (recipe follows).

Remoulade Sauce
Adapted from Here

1 Large Rib Celery, cut into pieces
2 Green Onions, cut into pieces
1 Garlic Clove, cut into pieces
1 tablespoon Italian Parsley, chopped
2 tablespoon stone-ground with horseradish
1 tablespoon paprika
1/4 cup white wine vinegar
1 tsp Worcestershire sauce
1 rounded teaspoon prepared Horseradish
1 tsp Tabasco
2 tablespoons ketchup
1/4 teaspoon Cayenne
Salt & Pepper to taste

1 oz. Extra Virgin Olive Oil
1/4 Cup Vegetable Oil

Combine the first set of ingredients (excluding oils) in a food processor and process until smooth. With the motor running, slowly add the oils. The sauce should be fairly thick. Adjust the seasonings, if necessary. This is best made a day ahead if time allows.

45 comments:

  1. Your crab cakes look really delicious.

    I'd say that the postage cost more then the pretzels!!! But it is really lovely to get something nice in the post (it's usually only bills come to my house!!!!)

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  2. Ciao Susan!! come stai???

    spero bene!!

    Aspettami per cena che arrivo!!:-))))

    un abbraccio!

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  3. Susan...now I feel very badly. Living in Wisconsin for many years, I remember seeing these trucks from Galveston at several locations, but not knowing anything about them, I never bought. Darn!! Your crab cakes look beautiful. I am keeping your recipe. Thanks.

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  4. I love crab meat and these two recipes certainly will be added to my list of recipes to try. Congratulations for the English gifts you received.

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  5. All of a sudden my soup for lunch does not sound so good. :D The crab cakes look and sound wonderful. Congratulations on winning! Sounds like a lot of yummy dips to try.
    Have a great day.

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  6. Crab cakes are a favorite in our house...I usually serve them with a horseradish aioli, next time I am going to try your remoulade sauce.

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  7. Your crab cakes look fantastic! I haven't had them in such a long time-think I'll correct that! Pig Pig's Corner??? I'm off to check that out:@)

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  8. The crab cakes looks so perfect.. so good:) I am so happy you won something from such an enchanting place..That is fun..You deserve it:)

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  9. They look wonderful, Susan.
    I used Cathy at Wives with Knives recipe last time, and it was wonderful! Very little filling, and a wonderful sauce too.
    I bet yours were delicious too!
    Enjoy your gift!

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  10. my husband john LOVES crab cakes..and i am always looking for diferent recipes to try. i am going to make these for him for Thanksgiving Eve. They look wonderful....

    and that gift...how sweet. aren't blogging buddies THE BEST !!!

    Happy to visit here today..a pleasure...

    kary

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  11. Susan we love crab cakes and I always make them for the holidays. I have to leave the scallions out of my daughter's portion :) You are lucky to have a good source for fresh crab and shrimp.

    The pretxel assortment you won is so unique and looks very tasty! Perfect for Thanksgiving football game snacking.

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  12. I took a homework break and looked at your latest post - I'm starved as all I've eaten today was a bowl of cereal (1 cup) for breakfast and an apple for lunch! Well after 8 hrs. of homework I'm headed to the library after dinner for a few hrs. . . Oh, I love crabcakes and I'll be adding these to the menu! Thank you!

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  13. so HAPPY to see you at Farmhouse today, my friend

    the Pilgrim Cocktail is simple...
    champagne and cranberry juice and just float a few cranberries on the top...festive and FUN !!!!

    Best,
    Kary
    xxx
    :-)

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  14. What a fun box to receive. Your crabcakes look marvelous. Joni

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  15. What a nice gift to receive! I have been trying different sauces for the crab makes that I am making for our dinner party, and will try this remoulade sauce. Your crab cakes look delicious Susan!

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  16. Thanks so much for that precious Texas connection! I used to get fresh shrimp but the man disappeared or stopped his business!
    These crab cakes look scrumptious! I am keeping the recipe as soon as I get the seafood, presto!

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  17. I love crab cakes! And remoulade sauce is so very Louisiana :-) The recipe sounds great. I wish the Galveston truck came to my town! How sweet of Pig Pig to arrange for Pretzels to be sent to you. I've never heard of Penn State but I'll check them out. Maybe they are hoping to branch out.

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  18. WOW. Look at those crab cakes. I love crab cakes, but I think your recipe is tops! I also love your caramel apples!! We make alot of cod fish cakes here in NS. We use salted codfish, cooked of course, grilled onions, mashed potatoes, summer savory, spices, etc. etc. Some people serve them with baked beans but I serve them like a potato dish with a fish main course. Thank you for your beautiful recipe.

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  19. Susan - They look delicious!! Hoping to catch the truck one last time before next spring. The last time they didn't have any of the crab left :(
    Hope you enjoy the pretzels and sauces..you'll have to give us an update!

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  20. Congratulations for the gifts! I just received mine too, isn't this fun? The crab cakes looks delicious, I have never tried making them before. Thanks for sharing!

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  21. I love crab cakes but wish we had someone come with fresh seafood like your shrimp guy. This recipe looks wonderful.

    Great gift from England.

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  22. Oh YUM! These look divine. When we lived in DC we used to go to Baltimore for the crab cakes. These remind me of the ones we had there. I'd go there from HERE to get them if I could...

    Thanks for posting this.

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  23. Living in the panhandle of Florida, very close to the gulf coast, I visualize those seafood trucks. Seafood is never better than when it is super fresh. Your crab cakes look delicious. Very nice. Perfect for enjoying or sharing this holiday season.

    Your gift from Ann was really nice. Enjoy those pretzels!

    Cheers.
    Velva

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  24. I wish I could have crab cakes because yours look fantastic! Best ever!

    What a nice gift from Ann! Enjoy!

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  25. Crab cakes are one of our favorite seafood treats. I first made them when we lived in Charleston and fresh crabs were ours for the price of the chicken necks to dangle on a line and catch the crabs!! What a shock when I learned the price of crab meat in the Chicago area! Your sauce sounds delicious. I've tried many versions and will add this one!

    Enjoy your English treats!

    Best,
    Bonnie

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  26. I like the crab and this recipe is a masterpiece, you're fantastic as always dear Susan, a hug from Trieste to USA...

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  27. I note the recipe, i want to try it because sounds delicious!
    Thank you, Susan for sharing with us!

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  28. Dr lostpast is deathly allergic to peppers but the rest of the recipe is perfect... how lucky you are to have such a great purveyor. I try to mention many of mine who don't donate to my blog but who have wonderful products... they need to be celebrated! That is so cool to get a present from the UK, with new goodies you can't get here. Let us know how they are?

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  29. What lovely foods you have on this pretty blog.

    I am not a fish or sea food eater and, at almost 73, I've never tasted crab. However, your crab cakes LOOK very pretty. :)

    I am almost embarrassed to have posted CANNED biscuits for some great cooks such as yourself to see...but, what can I say..I am what I am. :)) Thanks for coming by and leaving sweet words, anyway. :)

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  30. ...back to say I am your newest follower..:)

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  31. Your crab cakes look amazing and the recipe seems easy to follow. I'll have to try it. I have some jumbo lump in the kitchen waiting for my Thanksgiving seafood dressing but your pictures are making me second guess that choice. Your blog is inviting...will be following via RSS.

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  32. amazing crab cakes and wow love how you get crab meat lol
    funny to get pretzels from the UK seems to American to me, but with British flavors,

    ask Santa for an iPhone he he

    love Rebecca

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  33. I love crab cakes. These look so delicious.

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  34. Your crab cakes look amazing! A special package from England.....what a treat. Lucky you.....enjoy your weekend:)

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  35. How fun to get a package from England! It looks really yummy. The crab cakes look fantastic. We can't get fresh seafood, but I think I could live with frozen for these lucious crab cakes. Your sauce looks fantastic too. Have a wonderful weekend.

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  36. My mouth is watering looking at these crab cakes. They really look delicious.

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  37. My family love crab cakes. Before I doubt to pick some but now?gosh salivating over it. It's like I am a pregnant woman craving for this recipe:)

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  38. Susan, a client called me yesterday and asked if I could make her some hot appetizers for this week. I'm thinking I'll be trying your fabulous remoulade! I LOVE crab cakes!
    xoxo Pattie

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  39. What a wonderful prize, Susan! Can't wait to hear a report on the Thanksgiving tasting.

    Crab cakes are a favorite around here, but must admit I've never served them with a remoulade sauce. This sounds delish!

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  40. Susan the crab cakes look delish!
    It's impossible to get fresh crabs in Timbuktu; the last time I had fresh seafood was when I lived on the island of Cuba. Oh, the memories.

    Btw, those pretzels are making me thirsty.
    (If you're a fan of Seinfeld, then you'd know where my silly comment originated)

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  41. Mmm, crab cakes are so satisfying and delicious! I've made them once or twice, but the first time I didn't pick over my crab carefully enough, so there were small shell bits in the finished product. I learned my lesson! Anyway, your recipe looks great.

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  42. I've made your recipe in the past, Susan, and love it. Dungeness crab will soon appear in our market and I'll try your remoulade this time. Crab cakes are at the top of my favorite seafood list.

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  43. I adore the remoulade! Crab cutlets must have tasted flavourful!

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  44. My husband and I had the pleasure of sampling those Penn State pretzels during our recent trip to England. Being a family of Penn State Alumni, we got a kick out of brand name.

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  45. yummy crab cakes! and what a fun package too.

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