Blue Crab Cakes With Chipotle Remoulade

Blue Crab Cakes

• Ingredients: Recipe yields 12 Crab Cakes

16 oz. of canned blue lump crab meat

1/2 cup of mayonnaise

2 eggs -1 for the recipe and 1 for the breading egg-wash

½ cup green onion or chive-diced very fine

1/2 cup of panko-Japanese bread crumbs

1 teaspoons of salt

1 teaspoon of black pepper

2 tbsp of lemon juice

½ teaspoon of lemon zest

¼ cup of red bell pepper-diced very fine

¼ teaspoon of red chili flakes

½ tbsp of fresh parsley-minced fine

1tbsp of fresh tarragon-minced fine

Mixing bowl, sauté pan, deep fat fryer or baking sheet for oven, depending on cooking choice

• Cooking:

Add all of the ingredients except the crab meat, folding the mixture until thoroughly mixed. This prevents the crab meat from breaking down too much. Add the crab meat and continue to mix until all ingredients are evenly dispersed. Season with salt & pepper to taste.

Using hands or a ring mold, form the mixture into patties. We form a 3 ounce patty-3 inches in diameter and ½ inch thick. Combine a pinch of salt, black pepper and Panko bread crumbs in a flat baking dish.

In a mixing bowl, combine the remaining egg with one cup of either water or milk to make an egg wash. Dredge each crab cake in flour until evenly coated and then dip each into the egg wash. Cover each egg-washed crab cake with the seasoned bread crumbs.

You can cook the Crab Cakes by pan frying them, deep frying them or baking them for a low-fat alternative.

For pan frying, add 6 tablespoons of cooking oil-(we use canola or soy), to a medium sauté pan on medium –high heat and fry the Crab Cakes until golden brown. Place on a towel to drain excess oil before serving.

To bake the crab cakes, place them on a baking sheet tray coated with a non-stick spray and bake at 350 degrees until golden brown.

Serve hot with the Chipotle Remoulade Sauce.

Chipotle Remoulade Sauce

• Ingredients: Recipe yields 2 cups of sauce.

2 cups of mayonnaise

2 oz of canned chipotle peppers in adobo sauce

1 oz or ¼ of a large dill pickle-diced

1oz of diced red onion

Food processor or blender, mixing bowl, wire whip

• Preparation:

Drain the canned peppers.

Combine peppers, onions, and diced pickle in a blender or food processor and puree.

Fold mixture into mayonnaise and blend thoroughly with a wire whip or mixer-set on low.

Refrigerate after preparation-shelf life of seven days in refrigerator

Courtesy: Calistoga Bar & Grill