Creative Cooking with Southern Flair!
with Dijon Remoulade
.
Crab Cakes
Blackened Fish with
Dill Slaw & Lemon Aioli
Lump jumbo crab w/ shallots, thyme & lemon, coated with Panko crumbs & fried. Served with a buttermilk, Dijon mustard, dill remoulade.
Ingredients
Remoulade
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons stone ground mustard
2 teaspoons Dijon mustard
1 tablespoon finely grated sweet onion with juice
1/2 teaspoon minced garlic
1 teaspoon fresh lemon zest
1 teaspoon sugar
2 tablespoons fresh dill chopped
Salt & cracked pepper to taste
Crab Cakes
16 ounces lump jumbo crab, drained
1/2 cup chopped shallots
2 teaspoons fresh thyme leaves (do not used dried, it's too strong)
1 teaspoon salt
3/4 teaspoon coarse black pepper
2 eggs, whisked
1 tablespoon lemon juice
1/3 cup of remoulade
Panko crumbs
Peanut oil
2 1/2 inch round form or biscuit cutter
Parchment paper
Directions
Whisk mayonnaise, buttermilk, and mustards together until smooth. Add remaining ingredients and whisk. Salt & pepper to taste.
Place crab in a large bowl and pull apart into medium size pieces but don’t shred. Add shallots, thyme, salt & pepper and mix.
Whisk eggs with lemon juice, 1/3 cup of the remoulade. Add to crab and gently mix. Place in fridge for 1 hour.
Spread out some Panko crumbs onto a piece of parchment paper and place 2 1/2 inch round form on top of crumbs.
Fill form with crab mixture (about 3/4 inch thick) and compact with fingers. Top with a layer of Panko crumbs. Slide form off and repeat until you have used all your crab mixture.
Heat a skillet over medium temp with about 1/4 inch of oil. Once hot, add 3-4 crab cakes at a time using a spatula and cook about 3-4 minutes on each side until browned. Place on a plate lined with paper towels. Serve with sauce.