A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on spicy crab cakes with remoulade sauce.
Spicy Crab Cakes with Remoulade Sauce Recipe:
There’s no denying the South’s love of seafood. It’s celebrated throughout this menu, starting with these crispy – and slightly spicy – crab cakes.
Serves 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
2 tablespoons butter
A shallot, finely chopped
1 clove garlic, minced
1 red bell pepper, finely chopped
Kosher salt
Freshly ground black pepper
One half cup mayonnaise
One half cup Dijon mustard
1/2 teaspoon lemon zest
1/4 teaspoon cayenne
1 tablespoon cilantro, finely chopped
1 cup plain Panko bread crumb, divided
One large egg
Tabasco, to taste
1 lb lump crabmeat, picked through for shells
Vegetable oil, for frying
Procedure:
In a small pan melt butter over medium heat. Once melted add shallot, garlic, and red bell pepper. Sauté until tender and season with salt and pepper. Allow to cool. In a large bowl, mix mayonnaise, mustard, zest, cayenne, cilantro, 1/2 cup Panko and egg. Add in vegetables and Tabasco. Adjust seasoning to taste before mixing in the lump crabmeat. Form the crab cakes into discs about 3/4-inch high. Dip in the remaining Panko.
In a deep skillet add oil over high heat until it comes up the sides about 1/2 inch. Add cakes to pan and sauté until golden brown on both sides, about 5 minutes per side. Serve your spicy crab cakes with Remoulade Sauce, recipe below.
Remoulade Sauce:
To add a little flavor to your spicy crab cakes.
Ingredients:
One cup mayonnaise
1/3 cup ketchup
1/2 cup horseradish
One tablespoon Tabasco
1 teaspoon sweet paprika
1 teaspoon lemon juice
Procedure:
Combine all ingredients and mix well. Cover and chill at least one hour. Then serve your spicy crab cakes with the remoulade sauce.
