Showing posts with label crab cakes. Show all posts
Showing posts with label crab cakes. Show all posts

Thursday, August 31, 2017

Remoulade Sauce

We bought some huge crab cakes at our local meat market the other day and I mixed up a quick remoulade sauce to serve with them along with a green salad tossed with creamy mustard dressing (click here for that recipe). Such a nice, delish, easy meal!

I make 2 versions of this sauce (both are also good for dipping grilled or baked shrimp into) depending if I want to use mustard or horseradish, they're both good...

version 1 - mix together:
1 cup mayo
a couple tablespoons whole grain mustard
a couple tablespoons ketchup
a dash of lemon juice
a dash of worcestershire sauce
a dash of paprika
black pepper to taste

version 2 - mix together:
1 cup mayo
1/4 cup ketchup
2 tablespoons (more or less to taste) creamed horseradish
dash of lemon juice


my "green" salad using all green-colored veggies




Sunday, October 9, 2016

Baked Crab Cakes



I've never made crab cakes but love them and have been wanting to try...yay they turned out SO good. I combined a couple recipes and got lucky - this is a keeper and I will definitely be making them often now.






Mix together in a bowl: 1 tablespoon lemon juice, 1/2 cup mayonnaise, 2 eggs, a big handful of plain breadcrumbs, 1 teaspoon dijon mustard, 1 teaspoon Old Bay seasoning, and a dash of worcestershire sauce. Gently fold in 1 pound crab meat pieces (note: I bought 2 containers of 8 oz crab meat located in front of the meat and seafood counter). Form into 6 big patties using just a little shy of 1/2 cup each (or you can make little appetizer sized ones by scooping 1 tablespoon of the mixture into 16 mini muffin cups) and place on a baking sheet sprayed with non-stick spray. Bake at 350' for about 30 minutes until crispy and browned.


I served this with my version of a remoulade - I have no idea if this is actually remoulade sauce but it's what we've always called it! In a small bowl mix together some ketchup and creamed horseradish (that makes cocktail sauce by the way, in case you didn't know), then add equal parts mayo and sour cream (you can use all mayo or all sour cream if you want) and mix well.