Crab stick cakes with remoulade
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 24 cutlets
Complexity: easily
Quantity: 24 cutlets
Crab meat isn't the cheapest treat, but if you can't find it, make these cakes from more readily available crab sticks. The dish may seem complicated, but it's actually quite simple—no secret culinary techniques required. And a wonderful, aromatic, and delicate remoulade—a mayonnaise-based sauce—can be used to add a fresh, green onion-infused flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Crab cakes
- 450 g crab sticks, sorted out from cartilage
- 1/3 cup breadcrumbs
- 2 tablespoons mayonnaise
- 1.5 tsp Worcestershire sauce
- 1/4 tsp Creole seasoning, or to taste
- A drop of hot sauce
- 1 large egg, lightly beaten
- Zest of 1 lemon
- 1/4 cup canola oil, plus more if needed
- Country remoulade, recipe included, for serving
- Chopped chives, for garnish
Country remoulade
- 1 cup mayonnaise
- 1 tbsp chopped chives
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp whole grain Dijon mustard
- 0.5 tsp hot sauce, or to taste
- 2-3 green onions, white and green parts only, finely chopped
- 1 stalk celery, very finely chopped
- 1 clove of garlic, finely chopped
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Recipes with similar ingredients: crab meat, breadcrumbs, mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, Cajun seasoning, celery, lemon juice, green onions, garlic
Cooking the dish according to the recipe:
- In a bowl, combine the crab sticks, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, and lemon zest; season with salt and ground pepper (the mixture will be slightly wet). Form into patties using a small ice cream scoop. Place on a baking sheet fitted with a wire rack and refrigerate for about 30 minutes.
- Line a baking sheet with paper towels and place it near the stove. Heat canola oil in a large skillet over medium heat. Using an offset spatula, carefully transfer the patties into the hot oil, avoiding crowding. Fry for about 2 minutes on each side, until golden brown. Remove from the skillet and transfer to the prepared baking sheet to drain any excess oil.
- Serve warm with a dollop of rustic remoulade and garnish with chives.
Country remoulade: In a bowl, mix mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
Cover and refrigerate for 1 hour to allow the flavors to meld. Taste and add salt and pepper if needed. The sauce can be refrigerated for up to 3 days in an airtight container. Serve chilled.
Author of the recipe - Chef Virginia Willis (USA) is a teacher of Cajun and Creole cuisine, author of books on outdoor activities, and a 2016 Laureate in the Health category.
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