Crab Cakes with Vanilla Rémoulade
Crab Cakes with Vanilla Rémoulade takes about 45 minutes from beginning to end. One serving contains 856 calories, 30g of protein, and 53g of fat. This recipe serves 4. For $4.83 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 58 people were impressed by this recipe. Head to the store and pick up dry bread crumbs, egg, mayonnaise, and a few other things to make it today. A few people really liked this hor d'oeuvre. It is brought to you by Leites Culinaria. It is a good option if you're following a pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is tremendous. Users who liked this recipe also liked Crab Cakes With Rémoulade, Crab Cakes with Remoulade, and Crab Cakes With Easy Rémoulade.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 teaspoon black pepper
1 teaspoon Nielsen-Massey Madagascar bourbon vanilla extract
2 tablespoons butter
1/8 teaspoon cayenne pepper
3 cups (or more) vegetable stock or chicken stock, preferably organic
1 cup plain dry bread crumbs, divided
1 large egg
1 finely chopped green onion
12 ounces lump crab meat, canned or frozen
1 cup mayonnaise
1 teaspoon finely chopped fresh Italian parsley
1 cup polenta
3 tablespoons finely diced red bell pepper
1 teaspoon salt
2 tablespoons tomato paste
White pepper, to taste
Equipment:
bowl
sauce pan
frying pan
Cooking instruction summary:
Make the rémoulade1. Combine the mayonnaise, tomato paste and vanilla in a bowl and mix well. Cover and refrigerate.Make the polenta2. Combine 3 cups stock, butter, and polenta in a large saucepan and stir to combine. Simmer for 15 to 20 minutes or until thick and creamy, adding additional stock if the polenta becomes too thick. Season with white pepper and salt.Make the crab cakes3. Rinse and drain the crab meat, discarding any shell fragments.4. Dump 1/2 cup bread crumbs in a shallow dish. Combine the crab meat, mayonnaise, egg, the remaining 1/2 cup bread crumbs, the green onion, bell pepper, parsley, cayenne pepper, salt, black pepper, and vanilla in a large bowl and mix well. Shape into patties. Dredge each patty in the bread crumbs to coat.5. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and golden brown.6. Serve the crab cakes with the polenta and rémoulade.
Step by step:
1. Make the rémoulade
2. Combine the mayonnaise, tomato paste and vanilla in a bowl and mix well. Cover and refrigerate.Make the polenta
3. Combine 3 cups stock, butter, and polenta in a large saucepan and stir to combine. Simmer for 15 to 20 minutes or until thick and creamy, adding additional stock if the polenta becomes too thick. Season with white pepper and salt.Make the crab cakes
4. Rinse and drain the crab meat, discarding any shell fragments.
5. Dump 1/2 cup bread crumbs in a shallow dish.
6. Combine the crab meat, mayonnaise, egg, the remaining 1/2 cup bread crumbs, the green onion, bell pepper, parsley, cayenne pepper, salt, black pepper, and vanilla in a large bowl and mix well. Shape into patties. Dredge each patty in the bread crumbs to coat.
7. Spray a nonstick skillet with oil and heat over medium-high heat.
8. Place the crab cakes in the hot skillet and cook until crispy and golden brown.
9. Serve the crab cakes with the polenta and rémoulade.
Nutrition Information:
covered percent of daily need
