Shelly's Recipe

LOUISIANA CRAB CAKES

Category: Fish and Seafood

3/4 lb crabmeat
1 yellow onion
1 red bell pepper
2 ribs of celery
2 tsp each of dried basil and dried thyme
1-1/2 to 2 tbsp chopped fresh tarragon
1/2 tsp cayenne pepper
1/2 tbsp Creole mustard
2-1/2 tbsp real mayonnaise
1 tbsp Worcestershire sauce
1/2 tbsp hot pepper sauce
Salt and freshly ground black pepper, to taste
French bread crumbs
Egg wash (2-3 eggs, lightly beaten)
Flour

Remoulade
1 1/2 cups mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste

Clean the crabmeat, removing all cartilage and shells. Saute onion, red bell pepper, and celery until the onion is translucent. Add Worcestershire and hot sauce and herbs to vegetable mixture. Cool the vegetable mixture. Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt and pepper with enough bread crumbs to hold the cakes. Form 2-3 oz cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs (sequentially). Pan-fry until golden and finish browning in oven.
Serve with a drizzle of remoulade sauce.

Remoulade sauce: In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Serves 6.