Shelly's Recipe

BAYOU CAKES WITH REMOULADE SAUCE

Category: Recipes

CRAB CAKES
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 eggs, beaten
8 oz. cooked crabmeat, drained
8 oz. shelled, deveined cooked medium shrimp, chopped
1 1/2 cups fresh bread crumbs*
1/3 cup unseasoned dry bread crumbs
3 tablespoons vegetable oil, divided
8 lime wedges

SAUCE
1 cup mayonnaise
1 tablespoon finely chopped gherkins or pickles
1 tablespoon small capers, drained
2 teaspoons prepared horseradish
2 teaspoons lime juice

1. In large bowl, stir together green onions, parsley, mustard, Worcestershire sauce, seafood seasoning, salt and pepper. Stir in eggs until well-blended. Gently stir in crabmeat and shrimp. Stir in fresh bread crumbs until well-blended.

2. Gently form mixture into 8 (3-inch) patties. Place dry bread crumbs in shallow dish; dip crab cakes in bread crumbs, shaking off excess. Place on baking sheet; cover and refrigerate at least 1 hour or up to 8 hours.

3. Meanwhile, in small bowl, stir together all sauce ingredients.

4. Heat 2 tablespoons of the oil in large nonstick skillet over medium heat until hot. Add crab cakes in batches; cook 4 to 6 minutes or until golden brown, turning once and adding remaining 1 tablespoon oil as necessary. (Crab cakes can be made up to 4 hours ahead. Cover and refrigerate. To reheat, heat oven to 425°F. Place wire rack on rimmed baking sheet; place crab cakes on rack. Bake 8 to 10 minutes or until hot and crisp.) Serve crab cakes with remoulade sauce and lime wedges.

TIP *To make fresh bread crumbs, tear day-old whole-grain or white bread into pieces; place in food processor. Pulse 30 to 60 seconds or until coarse crumbs form. One bread slice yields about 3/4 cup crumbs.

8 crab cakes