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Crab Cakes with Lemon Caper Remoulade
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Crab Cakes with Lemon Caper Remoulade
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 18 minutes
Prep Time:
 20 to 25 min
Cook Method:
 fried
Cook Temp:
 medium high
Directions:
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1. Process bread in food processor until consistency of coarse crumbs; set aside.
2. Remove crab meat from shells; tear into chunks and place in medium mixing bowl.
3. Purée shrimp in food processor; combine well with crab.
4. Heat olive oil in large sauté pan over medium heat. Sauté garlic, onion, celery and red pepper for 2 minutes. Gently fold vegetables into crab mixture.
5. Stir in lemon juice, Worcestershire and fresh herbs.
6. Gently fold half of bread crumbs into crab mixture. Season to taste with cayenne, salt and pepper.
7. Line a baking sheet with plastic wrap. Form crab mixture into cakes, about 1/4 cup crab mixture per cake; place on lined baking sheet.
8. Heat remaining oil in large sauté pan over medium heat. Lightly coat crab cakes with remaining bread crumbs and carefully add to pan; cook 3 minutes per side, or until golden brown. Cook crab cakes in 2 or 3 batches.
9. Remove crab cakes from pan; drain on plate lined with paper towel. Serve with Lemon-Caper Remoulade.

Source: Courtesy of Hannaford Bros.
4 lb Mini sourdough baguette, Sunshine
5 1/4 lb Alaska king crab leg, raw
20 1/2 oz Medium shrimp, raw
2/3 cup Olive oil, salad or cooking
2 3/4 tsp Fresh garlic cloves
2/3 cup Fresh yellow onion, chopped
2/3 cup Celery, fresh, diced
2/3 cup Fresh sweet red bell peppers, chopped
1/3 cup Fresh lemon juice
2 3/4 tsp Worcestershire sauce
2 3/4 tsp Fresh parsley, chopped
2 3/4 tsp Fresh chives
2 3/4 tsp Fresh thyme
2 3/4 tsp Fresh dill weed, sprigs
2 3/4 tsp Fresh basil leaves, chopped
3/8 tsp Dried cayenne, ground
3/8 oz Kosher Salt


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