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crab cakes
crab cakes

Breadless Crab Cakes with Remoulade Sauce

  

December 14, 2018

These breadless crab cakes are inspired by seafood mousse recipes made famous by the French. The scallops and shrimp act as the binder for the crab meat. This recipe is carbohydrate free. Nothing but pure protein and tons of flavor. The size of these crab cakes make for perfect finger food for your guests to nosh on before the main event.

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 30 Crab Cakes

Ingredients

For The Crab Cakes

2 pounds of dry pack sea scallops

1/2 pound peeled and de-veined shrimp (any size will do)

1 pound jumbo lump crab meat

2 whole eggs

1 red bell pepper, most of the flesh removed from the skin, small dice

1 bunch of green onions, thinly sliced on the bias

salt and freshly ground black pepper

For The Remoulade Sauce

1 1/2 cups mayonnaise

1/3 cup creole mustard

3 teaspoons of creole seasoning

1 tablespoon prepared horseradish

1 tablespoon dill pickle juice

2 teaspoons hot sauce

1 large clove of garlic, finely minced

1 tablespoon lemon juice

Directions

Crab Cake Instruction

1Rough chop the scallops and shrimp and place into the large bowl of a food processor.

2Add the eggs a pinch of salt and about 8-10 grinds of black pepper.

3On low speed process the mixture until a fine paste has been achieved.

4Remove the mixture from the food processor bowl to a mixing bowl.

5Fold in the lumb crab meat and peppers and green onions.

6Place in refrigerator until ready to cook.

Remoulade Instruction

1Place all of the ingredients into a clean food processor bowl and process on medium speed for about 1 minute or until thoroughly combined.

2Check the seasoning and adjust accordingly. Add some more hot sauce if you would like a little extra zing.

3Remove from food processor to a serving bowl.

Crab Cake Griddling Instruction

1Preheat heat grill to medium heat or about 400f at the Grate Griddle surface. Lightly coat or spray the Grate Griddle with vegetable oil.

2working in batches, spoon over sized tablespoon portions of the crab cake mixture onto the hot griddle.

3Allow to cook for about 4 minutes or until crab cake begins to brown.

4Once crab cakes have browned flip them over and allow to cook for an additional 2-3 minutes or until the crab cakes have firmed up nicely.

5Remove to a serving platter and serve with the remoulade sauce for dipping.

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