Sunday, February 23, 2014

Louisiana Crab Cakes with New Orleans Remoulade Sauce

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It's a bit early, Lent season doesn't start for a few weeks, but I am already pondering menus.  Years of Catholic upbringing makes "Fish on Friday"  a priority for my wife.

I do not observe the season myself (well, I guess I do just cause I eat what my wife eats, but she gets more out of it than I do). However, I did a little checking. In the 50's, the church would make eating meat a mortal sin and you were doomed to hell (or at the least purgatory) if you had those ribs you wanted. But, thanks to the Vatican II conference of the early 60's, meat eating was no longer a mortal sin.

It does beg the question of what happened to those souls that ate meat during the time it was a mortal sin? But, in the end, it is probably a moot point, as the type of people who eat meat on Friday are likely to be the type of people who commit other sins and they end up in Hell anyway...

But I digress...

These crab cakes are the real thing.  Go ahead and pop for the expensive Lump Crab.  It has just enough spices to enhance the flavor of the meat.  The optional sauce is my now famous New Orleans Remoulade Sauce.  Easy to make and delicious on these little treats!

So happy Mardi Gras and save this recipe for the weeks after Fat Tuesday.  Makes sacrifice Tasty!

OK... Here's what I did...

Crab Cakes!!!

  • 1 Pound Lump CrabMeat, drained picked clean of shell bits
  • 2 Cups (divided) Italian seasoned Panko Bread Crumbs
  • 1/2 Cup Mayonnaise
  • 5 Green Onions, chopped Green and white parts
  • 2 TBS Your favorite BBQ Sauce
  • 1 TBS Old Bay Seasonings
  • 1 TBS Worcestershire Sauce
  • 4 Large Eggs, lightly beaten
  • Salt and Pepper to Taste
  • Vegetable Oil to coat Frying Pan
  • New Orleans Remoulade Sauce for Garnish
Cooking Directions
  1. Pick crabmeat, removing any bits of shell.
  2. Mix together 1/2 Cup Panko Bread Crumbs, Mayonnaise, Green Onions, Old Bay, Worcestershire, BBQ Sauce, Eggs and Salt and Pepper in a large bowl. Gently stir in crabmeat. Shape mixture into 30 (2-inch) cakes (about 2 Tbsp. each).
  3. Dredge each cake into the remaining Panko Bread Crumbs to coat.
  4. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown.
  5. Serve warm, garnish with New Orleans Remoulade Sauce and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...


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