Crab Cakes + Spicy Remoulade

By Terry Dagrosa, SeductionMeals.com

If you are not ready for the commitment of a full dinner just yet; here is a recipe that is perfect for a simple appetizer and cocktail at your place before your night out on the town. One of my favorites, crab cakes served with a dollop of spicy remoulade and a chilled bottle of white wine, is a good prelude for that full-blown seduction meal invite. This dish can be served as an appetizer or as a main dish.

Spicy Remoulade

1 cup of mayonnaise

4 teaspoons finely chopped scallions

1/4 teaspoon cayenne pepper

2 teaspoons fresh lime juice

1 teaspoon Dijon Mustard

1/2 teaspoon ground cumin

1/2 teaspoon chipotle sauce

2 tablespoons chopped scallions for garnish

Combine all ingredients and chill for 1 hour. Serve on top of each crab cake.

 

Crab Cakes

1/4 cup of mayonnaise

1 large egg

1/2 teaspoon chipotle sauce, or any hot pepper sauce

1/2 teaspoon ground cumin

2 6-oz cans crab meat, drained

1 cup dry, unseasoned bread crumbs

1/2 cup of frozen corn kernels

1/3 cup diced roasted sweet red peppers

1 tablespoon water, if needed

1-2 tablespoons olive oil

In a medium bowl, whisk together mayonnaise, egg, pepper sauce and cumin. Add the crabmeat (break up any lumps), breadcrumbs, and roasted peppers. Mix well. If the mixture is dry add 1 tablespoon of water to moisten allowing all ingredients to stick together. Cover and refrigerate for 1-2 hours. This may be prepared up to 24 hours in advance.

Divide the crab mixture into equal sized mini patties for appetizer portions (about 20), or larger patties for entree portions (about 6-8). Each patty should be 1 inch thick. Preheat lightly greased skillet or griddle (use a light coat of olive oil). Cook for about 10-15 minutes turning every 4-5 minutes until golden brown. Serve right away with a dollop of the spicy remoulade.

Crab Cakes as a Main Dish - In a medium size bowl combine 1 cup of mixed greens with your favorite dressing (I prefer a lighter dressing like olive oil, fresh squeezed lemon juice, a dash of balsamic vinegar, salt and pepper). Place 1/2 of the salad on the center of each plate. Place 3 crab cakes over the mixed greens, one overlapping the other so they slightly rise off the plate. Place a dollop (2 tablespoons) of spicy remoulade in the center of each crab cake and garnish with chopped scallions.