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  • Jeanetta Bellamy

    Cajun Crab Cakes - Recipes, Dinner Ideas, Healthy Recipes & Food Guides

  • Megan Cook

    creole Crab Cakes with Jalapeno Remoulade

  • Letg!! Letg!!!

    Cajun Crab Cakes with Jalapeno Remoulade: 1 pound best-quality lump crab meat (not pasteurized)1 tablespoon butter½ small onion, finely chopped½ poblano chile, stemmed, seeded, and finely chopped1 garlic clove, minced1 teaspoon salt¼ teaspoon pure chile powder (like ancho, New Mexico, or chipotle)¼ teaspoon ground black pepper¼ teaspoon cayenne1 egg, lightly beaten        ¼ cup mayonnaise1 teaspoon Creole (or whole-grain) mustardSeveral dashes of Louisiana hot sauce1 scallion (white and green parts), finely chopped2 tablespoons chopped Italian parsleyJuice of ½ lemon¾ cup fresh bread crumbs2 tablespoons vegetable oil, plus more as neededJalapeño Remoulade (recipe follows)Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside. Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and ¼ cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients.Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight.When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeño Remoulade. Jalapeño Remoulade From Real Cajun by Donald Link and Paula Disbrowe (Clarkson Potter, 2009)Makes about 1 ¼ cupsFor the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.1 small jalapeño pepper, stemmed, seeded, and finely chopped1 bunch scallions (white parts only), thinly sliced1 cup mayonnaise½ teaspoon salt¼ teaspoon ground black pepper¼ teaspoon crushed red pepper flakes2 teaspoons red wine vinegarJuice of 1 limeWhisk together all the ingredients in a mixing bowl; cover and refrigerate until needed

  • Jodee Weiland

    Real Cajun Crabcakes with Jalapeno Remoulade Sauce...looks great!

  • Brenda Schweitzer

    Cajun-style Crab Croquettes with Jalapeno Remoulade #Recipe. YUMM. #seafood #Cajun #crab #appetizer #crab_cakes

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