Very Crabby Crab Cakes with RemouladeA John Folse Recipe
serves 4 as an appetizer or 2 as a main course
serves 4 as an appetizer or 2 as a main course
2 Tbs butter
1/4 cup finely chopped celeryhion
1/4 cup finely chopped red bell pepper
1/4 cup cilantro
2 - 6 oz can of lump crab (don't even think about sealegs - barf)
1/2 cup bread crumbs
1/2 tsp dry mustard
1/2 tsp paprika
1 egg - beaten
1/2 cup corn meal
Melt 1 tablespoon of butter in a sauté pan over medium heat, add the onions, celery and bell pepper and cook until the onions are soft and translucent. Combine the sautéed vegetables in a mixing bowl with the crab, corn, bread crumbs, cilantro, dry mustard, paprika, and egg. Stir until thoroughly mixed and form into 4 cakes on a cutting board or plate. Place the corn meal on a plate and use it to lightly coat the cakes. Melt the remaining tablespoon of butter in a pan or on a griddle and cook the cakes over medium-high heat, turning once, until golden brown.
Remoulade Sauce
Remoulade is a New Orleans tradition. I discovered that there are as many different recipes for Remouade as there are cookbooks. I made this one up while trying to duplicate one I was served at the Royal Sonesta in New Orleans 15 years ago. I am not really sure how close I came but I think it's pretty good.
1/4 cup mayonnaise
1 Tbs Creole mustard - Dijon is "ok"
1 tsp catsup
1/4 tsp paprika
1/4 tsp Tabasco - this is a minimum suggested quantity
1 tsp Capers
Combine ingredients and mix thoroughly
Serve the crab cakes over lettuce leaves garnished with a dollop of the Remoulade and a sprinkle of paprika.
