Crab Cakes with Creole Remoulade Recipe

Ingredients:

For the Crab Cakes:

• 1 lb jumbo lump crab meat, carefully picked over for shells
• 1/3 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp green onions, finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 1/2 tsp Creole Baé seasoning
• 1/4 tsp salt
• Canola oil for frying

For the Creole Remoulade:

• 1 cup mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp prepared horseradish
• 1 tbsp fresh lemon juice
• 1 tbsp capers, drained and chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp green onions, finely chopped
• 1 clove garlic, minced
• 1 1/2 tsp Creole Baé seasoning
• 1/4 tsp cayenne pepper (optional, for extra heat)

For Garnish:

• Lemon wedges
• Fresh parsley sprigs
• Microgreens

Instructions:

Crab Cakes:

1. In a large bowl, gently mix crab meat, panko, mayonnaise, egg, parsley, green onions, Dijon mustard, lemon juice, Creole Baé seasoning, and salt. Be careful not to break up the crab lumps too much.
2. Form the mixture into 8 equal-sized patties, about 2 1/2 inches in diameter. Place on a parchment-lined baking sheet.
3. Refrigerate the crab cakes for at least 1 hour to firm up.
4. Heat 1/4 inch of canola oil in a large skillet over medium-high heat.
5. Carefully place the crab cakes in the hot oil and cook for 3-4 minutes on each side, until golden brown and heated through.
6. Remove and drain on paper towels.

Creole Remoulade:

1. In a medium bowl, whisk together all remoulade ingredients until well combined.
2. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

To Serve:

1. Place a crab cake on each plate.
2. Drizzle with Creole remoulade sauce.
3. Garnish with a lemon wedge, parsley sprig, and a small handful of microgreens.

Plating Tips:

• Use large, white plates to make the golden crab cakes and vibrant remoulade stand out.
• Create an artful smear of remoulade on the plate before placing the crab cake.
• Arrange microgreens in a small, elegant pile next to the crab cake.

Occasion:

These Crab Cakes with Creole Remoulade are perfect for upscale dinner parties, special date nights, or as a luxurious starter for a seafood-focused meal. They also make an excellent addition to a gourmet brunch menu.

Wine Pairing Suggestions:

1. Chablis: Its mineral notes and crisp acidity complement the delicate crab flavor.
2. Champagne: The bubbles and acidity cut through the richness of the crab and remoulade.
3. Sauvignon Blanc: Its herbaceous notes pair well with the green herbs in the dish.
4. Pinot Gris: A slightly richer white that can stand up to the bold flavors of the remoulade.

Notes:

• Use the highest quality crab meat available for the best flavor and texture.
• Be gentle when mixing and forming the crab cakes to keep the lumps intact.
• The crab cakes can be formed and refrigerated up to 4 hours in advance before cooking.
• Adjust the amount of Creole Baé seasoning to taste, keeping in mind that the remoulade will also add flavor.
• For a lighter option, the crab cakes can be baked in a 375°F (190°C) oven for about 15 minutes, until golden and heated through.