Crab Cakes With Remoulade Sauce
By: Anonymous
Published: Thursday, December 10, 2009 - 12:00am

Ingredients




1 pound crabmeat, well drained
6 ounces raw shrimp, peeled and deveined
1 egg white
3/4 cup heavy cream
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 cup mayonnaise
1/2 cup parsley, finely chopped
1/2 teaspoon Tabasco
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
2 tablespoons olive oil
2 shallots, finely minced
1 bunch scallions, finely minced
 cup each finely minced yellow, red and orange peppers
2 cups fine bread crumbs
1/4 cup clarified butter
Remoulade Sauce (recipe follows)

Preparation

1 1. Puree the raw shrimp to a paste in a food processor. Add the egg white and heavy cream and pulse to blend. 2 2. Transfer the shrimp mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice. 3 3. Heat the olive oil in a small skillet and saute the shallots, scallions and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least 2 hours or overnight. 4 4. Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating. 5 5. Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and saute over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for about 2 to 3 minutes. 6 6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.