27 February 2013

crab cakes with remoulade sauce

yummy and gummable. chop everything finely so there is no worry about chewing!

crab cakes with remoulade sauce

garlic scape remoulade

6 garlic scapes
1 anchovy
2 tbs capers (drained)
2 tsp fresh parsley
2 tsp fresh tarragon
grated zest of a lemon
1 1/2 cups mayonnaise
chop the first 5 ingredients all together - i used a mezzaluna on a wooden chopping board for this. combine with lemon zest and add to mayonnaise. stir well. best made a few days ahead so the flavours have time to come together.

crab cakes

2 cups crab meat
1/4 cup milk
2 tbs chopped fresh parsley
1/2 cup fresh breadcrumbs (i needed more, as they were too wet)
2 beaten eggs
1 tsp worcester sauce
butter for frying

combine all ingredients, except the butter. allow to sit for a minute so the crumbs can absorb some of the liquid. shape into patties - the recipe recommended 4 or 6, but i made 8 smaller ones - and place on a tray lightly dusted with breadcrumbs so they're easier to handle. fry in butter, 3-5 minutes each side, until nicely golden.

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