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.

Crab Claws with Mustard Sauce and Caramel Flan

Wishing all of you a Happy and Healthy 2010!

It wasn't quite the New Years' Eve I was expecting. We had planned to attend a party at the home of very good friends. My cough and laryngitis resulting from the cold I've had for almost a week sadly prevented us from attending.

Luckily, the evening was not a total disaster. I had purchased some frozen crab claws just a week ago thinking they would make a nice appetizer for New Years' Day. Instead, they became our dinner New Years' Eve.

Years ago, when my husband and I would take trips to Chicago to see a play or go shopping, we would often have lunch or dinner at the Cape Cod room at the Drake Hotel. They served the best crab claws with a wonderful mustard sauce. A little internet research and I found a recipe that appealed to my warped taste buds. The crab claws and mustard sauce were a wonderful treat and I was actually able to taste them! Sometimes mustard does wonders for clearing sinuses!  October is the beginning of stone crab season which runs through May. If you’re not familiar with stone crabs, you might recognize their distinctive black tipped orange claws.

When we received the invitation to the New Years' Eve party, I had asked our hostess what I could contribute. She said a dessert would be greatly appreciated and a flan was suggested. I had all the ingredients already purchased when I knew I wouldn't be able to attend so I still made the dessert. My husband drove it to our friends' home and I made two extra small flans for us to enjoy that evening.

I had never made a flan before and found a delicious recipe in my copy of Baking by Dorie Greenspan. I have never been disappointed in any recipe I've tried from this cookbook so decided this was the one to use for my first attempt.

They were a creamy and delicious end to our quiet little New Years' Eve.

I'm sharing the recipe for the mustard sauce if you are lucky enough to find stone crab claws in your area.

Mustard Sauce for Crab Claws

Adapted from Coastal Living, January, 2003
Printable Recipe

Most of the stone crab claws you’ll find in markets have been previously frozen, unless you are lucky enough to live in an area where they are harvested. Once thawed, the claws should be eaten within 48 hours and not cracked until you are ready to eat them right away. To crack the claws you will need a lobster cracker or a small hammer and solid surface.

I halved this recipe for the two of us.

1 cup mayonnaise
1/2 cup spicy brown mustard
2 tablespoons light brown sugar
2 tablespoons dry sherry
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard

Mix all ingredients together in a bowl until well blended. Cover and refrigerate for at least one hour. Serve with stone crab claws.

Makes 1 3/4 cups.

If you would like to try making the flan, here is the recipe I used:

Flan with Caramel Topping

Adapted from Baking by Dorie Greenspan
Printable Recipe

There is nothing more enjoyable than a rich, vanilla custard topped with a delightful caramel topping and sauce. This is a wonderful and easy recipe if you follow the directions exactly as written.

First center a rack in the oven and preheat to 350F. Line a roasting pan (9x13) with 2 layers of paper toweling. Place an 8x2 metal cake pan in the oven to heat while you prepare the caramel (this will prevent the caramel from hardening before you can spread it over the bottom of the cake pan). Fill a tea kettle or medium saucepan with water and place it on the stove to boil.

Caramel Topping

1/3 cup sugar
1 tablespoon water
2 teaspoons fresh lemon juice

Flan

1-1/2 cups heavy cream
1-1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
1/3 vanilla bean caviar (pod cut open lengthwise, seeds and soft insides used)

To make the caramel, stir the sugar, water and lemon juice together in a small, heavy saucepan. Place the pan over medium-high heat and cook until it takes on a dark amber-color, approximately 5 minutes, removing the pan from the heat immediately when it starts to smell smokey.

Remove the cake pan from the oven with oven mitts and pour the hot caramel into the pan, tilting the pan quickly to spread the caramel evenly over the bottom surface. Set the pan aside while making the flan.

To make the flan, place the cream and milk in a medium heavy pan over medium heat and heat to just to a boil.

Meanwhile, in a 2 quart bowl or glass measuring bowl, whisk the eggs, yolks and sugar together for about a minute or two. Add the vanilla and vanilla bean caviar and mix to combine. Continue to whisk while adding about one-fourth of the hot liquid to the egg mixture. This will temper the eggs so they won't curdle. Continuing to whisk constantly, slowing pour in the rest of the hot cream and milk. Skim the foam off the top with a large spoon.

Place the caramel-coated cake pan in the roasting pan and pour the custard mixture into the cake pan and carefully, slide it into the oven. Very carefully, pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. Bake the flan for about 35-45 minutes, or until the top puffs up a little and starts to turn golden in spots. A knife inserted into the center should come out clean. Don't worry if the flan is still a bit jiggly.

Remove the roasting pan from the oven and transfer the cake pan to a cooling rack. Run a knife around the sides of the pan to loosen the flan. Allow the flan to cool to room temperature, then cover loosely and refrigerate for at least 4 hours.

When you are ready to serve the flan, run a knife around the sides of the cake pan once more. Using a rimmed serving platter large enough to hold the flan, turn the platter upside-down and place it on top of the cake pan. Flip the platter and pan over and remove the cake pan. The flan should slide out with the caramel sauce coating the custard.

Crabcakes and Caesar Salad

I wanted to make something special tonight. I had some frozen crabmeat from our shrimp and crabmeat purveyors from Galveston, Texas that I needed to use, so I decided to make crabcakes.

(Please forgive the lighting - it's winter here!)

This recipe is amazing. It isn't 4 stars or 5 - it's a 10! My husband was swooning tonight :) Here they are ready to fry:



Sometimes I serve them with a remoulade sauce but tonight, I made Caesar dressing to dress the salad and crabcakes. If you want to try this wonderful recipe look here. Believe me, it is amazing! I buy 1 pound of crab 'claws' for this recipe. I've actually never tried the Tomato Salsa part of the recipe so I can't comment on it.
 

Crab Cakes with Tomato Salsa  

Bon Appétit | September 1998

Yield: Makes 8

• 1 pound fresh crabmeat
• 1/2 cup chopped red bell pepper
• 1/2 cup 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
• 3 1/4 cups fresh breadcrumbs from crustless French bread
• 1 large egg

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons vegetable oil
• Tomato salsa - Click link in title for salsa recipe

Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)

Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa, remoulade or your favorite tartar sauce.