Part 2 of my last supper in Minnesota was even better than Part 1, Angel Hair Nets with Scallops and Lobster Sauce, if that’s even possible. Kevin and Jenna made moist, meaty crab cakes with a sweet red pepper remoulade and spicy horseradish cream. Delicious!
These crab cakes would make a fantastic main course or appetizer whether you’re entertaining guests at an elegant affair or throwing a casual dinner party. And it was certainly a very special farewell dinner. Thanks again, Kevin and Jenna. I miss you!
- 2 lbs Alaskan King Crab or Jumbo Lump Crab
- 2 Tablespoons of Dijon Mustard
- 2 Tablespoons of Worcestershire Sauce
- 6 dashes of Tabasco Sauce
- 2 eggs
- 1 bunch of chives
- 2 tomatoes
- Canola Oil
- 1 jar of Roasted Red Pepper
- 3/4 cup mayonnaise
- 1 jar of horseradish
- 2-3 Lemons
- ½ cup of sour cream
- 1/3 cup of chopped pickled jalapenos
- ¼ c. chopped cornichons
- 1 bunch of flat leaf parsley
- Chop or break up 2 pounds Alaskan King Crab or Jumbo Lump Crab—be careful to remove all shells. Leave somewhat chunky.
- In a large mixing bowl, add the following ingredients to the chunks of crab: 2 T. Dijon Mustard, 2 T. Worcestershire Sauce, 6 dashes Tabasco, 2 eggs.
- Chop up the bunch of chives and add this to the crab mixture also.
- Dice up the 2 tomatoes and separate the outside layer of the tomato from the seeds. Add only the outside layer to the crab mixture. You don’t want to add the seeds because it the extra moisture will make it hard to form a compact cake with the crab.
- Add a pinch of Paprika, salt, and pepper.
- Combine all the ingredients (hands are best).
- Add breadcrumbs only to the point where the cake will form. We used about ½ cup or so for this amount. It is needed to bind with the egg and form the cake.
- With your hands, form cakes from the crab mixture. Then dredge the cakes in breadcrumbs.
- Put some canola oil in a pan over medium heat (just enough to cover the bottom of the pan) and saute the cakes until until golden brown on both sides.
- When the cakes are finished cooking, place them on some thick paper towels to drain off any excess oil.
- Place the crab cakes on a large platter and garnish with lemon slices. Serves 6 people with 2-3 crab cakes each.
Red Pepper Remoulade
- Puree: 4 pieces of Roasted Red Pepper (from jar), 3/4 cup mayonnaise, 1 tsp. horseradish, lemon juice from 1 lemon
- Combine in bowl with 1/8 cup chopped cornichons and 1/8 cup lightly bruised capers.
- Chop up a handful of flat leaf parsley and add to the sauce.
- Taste the sauce, and if needed, season with salt and pepper.
- Chill the sauce until ready to serve.
Spicy Horseradish Cream
- Combine: ½ c. sour cream, 3 T. horseradish, 1/3 c. chopped pickled jalapenos and ¼ c. chopped cornichons.
- Chop up a handful of flat leaf parsley and add to sauce.
- Taste and if needed, season with salt and pepper.
- Chill until ready to serve.