i'm baking these frozen crab cakes tonight that i heard were good from a friend, but in case there not i would like to have a great sauce to put on them, any suggestions?
2006-10-03 04:20:15 · 8 answers · asked by AFwife 4 in Food & Drink ➔ Cooking & Recipes
CRAB CAKES WITH REMOULADE SAUCE
1 lb. crabmeat, well drained
6 oz. raw shrimp, peeled and deveined
1 egg white
3/4 c. heavy cream
2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 c. mayonnaise
1/2 c. parsley, finely chopped
1/2 tsp. Tabasco
1/4 tsp. cayenne pepper
1 tbsp. lemon juice
2 tbsp. olive oil
2 shallots, finely minced
1 bunch scallions, finely minced
1/3 c. each finely minced yellow, red and orange peppers
2 c. fine bread crumbs
1/4 c. clarified butter
Remoulade Sauce (recipe follows)
1. Puree the raw shrimp to a paste in a food processor. Add the egg white and heavy cream and pulse to blend.
2. Transfer the shrimp mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice.
3. Heat the olive oil in a small skillet and saute the shallots, scallions and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least 2 hours or overnight.
4. Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating.
5. Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and saute over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for about 2 to 3 minutes.
6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wed
2006-10-03 04:27:25 · answer #1 · answered by Now and Again 4 · 0⤊ 0⤋
Lemon Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
2006-10-03 04:34:49 · answer #2 · answered by PYT 3 · 0⤊ 0⤋
A quick and easy sauce for crab cakes is:
A little mayonnaise, a little sweet pickle relish, and a squirt of shrimp cocktail sauce. Give it a quick stir to blend, then maybe add a dash of hot red pepper, if you like a little more kick. Garnish with a wedge of lemon, and Voila!
PS The sauce looks nice when nestled in a couple of lettuce leaves.
2006-10-03 04:29:40 · answer #3 · answered by catherine02116 5 · 0⤊ 0⤋
Why not make a simple aioli? It's excellent with just about any kind of seafood.
Just add a clove or two (or three or four!) of crushed garlic to some mayonnaise. The best is home made mayonnaise, but store-bought will do just fine in a pinch.
2006-10-03 04:52:05 · answer #4 · answered by Maddy 5 · 0⤊ 0⤋
but a tin of lobster bisque add some chillies heat it and pour over the crab cakes
2006-10-03 04:29:11 · answer #5 · answered by Edward B 4 · 0⤊ 0⤋
I live in Maryland. You do not put sauce on crabcakes. You put Old Bay on top. Old Bay is a dry seasoning.
2006-10-03 08:02:22 · answer #6 · answered by Aine14 3 · 1⤊ 0⤋
Ewwwww
2006-10-03 04:21:30 · answer #7 · answered by Anonymous · 0⤊ 1⤋
1-cup-miracle-whip
1-small onion-finely-chopped
garlic-minced
lime-or-lemon-juice
salt-white pepper
1-tabl-spoon horsradish
yellow mustard to taste
mix all and add oliveoil to smooth -dab on cakes and enjoy
2006-10-03 11:28:23 · answer #8 · answered by luke m 5 · 0⤊ 0⤋