Crab Cakes with Rémoulade
Caramel Potatoes
Caramel Potatoes
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Ingredients

  • 8 crab cakes, but you could make 16 small ones to serve as appetizers. The Rémoulade Sauce is very good, without being overly complicated. It’s just a classic combination.
  • 1 pound lump crabmeat, picked over for shells
  • 1 cup milk
  • 1 1/2 cups panko bread crumbs
  • Salt and pepper
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, peeled and smashed
  • 1 tablespoon unsalted butter
  • 4 ounces shrimp, peeled, deveined, and tails removed
  • 1/4 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon hot pepper sauce (I used Tabasco)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 4 tablespoons vegetable oil
  • 1/2 cup mayonnaise
  • 1/2 teaspoon capers, drained and rinsed
  • 1/2 teaspoon Dijon mustard
  • 1 small clove garlic, chopped coarse
  • 1 1/2 teaspoons sweet pickle relish
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced fresh parsley leaves
  • Salt and pepper

Instructions

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