Keyword: chipotle chiles, crab, jalapeno, remoulade, Richard Rowland
Author: Richard Rowland
Materials
Jumbo Lump Crab Cakes
1/3cupFinely Chopped Scallions
1wholeFresh Jalapenofinely chopped
2tbspRed Bell Pepperfinely chopped
1/4cupCelleryfinely chopped
1Lemonjuice and zest
1/2tspOld Bay Seasoning
1tbspWorcestershire Sauce
1Egg
1tbspDijon Mustard
3/4cupMayonnaise
1/2cupBread Crumbs
Chipotle Citrus Remoulade
1cupMayonnaise
2tbspChipotle Chiles in Adobo
2tbspLemon Juicefresh
2tbspOrange Juicefresh
1/4cupChopped Cilantro
1tspWorcestershire
1/2tspFresh Ground Cumin
Salt & Pepperto taste
Instructions
Crab Cake Directions
Combine all ingredients except Mayonnaise and Bread Crumbs in a large mixing bowl. While keeping Crabmeat pieces as intact as possible, mix thoroughly. Add Mayonnaise and mix. Finally, gradually add the bread crumbs. You may not need the full half cup, When mix is just starting to bind together, stop. The mixture should still be pretty wet. Let sit for at least a half hour. The make crab cake patties (size to preference). Brown each side on a hot griddle or skillet. Be gentle, as they should be fairly delicate. They can be finished in a 350 F degree oven for about 5 minutes.
RemouladeDirections
Mix all ingredients together in a processor or blender.