My brother-in-law, working in law enforcement, is perfectionist and he took care of every detail, down to chopping the veggies to a perfect, even-sized, chunks. It was great to have someone else prepare a meal in my kitchen for a change. Hubs has done it once or twice. Steve was so nice to let me share his recipe with you. Isn’t he the best?
(2 cakes per serving)
1 lb. Crab Meat
¼ cup Onions, diced
¼ cup red Bell Pepper, diced
½ cup Bread Crumbs plus more for coating (Japanese Panko bread crumbs give the cakes that nice, crunchy texture on the outside)
1/3 cup Mayonnaise
¼ cup Cream Cheese
1 tablespoon Dijon Mustard
½ teaspoon dried Leaf Tarragon
¼ teaspoon Cayenne Pepper
1/8 teaspoon Salt
2 tablespoons Vegetable Oil
For the sauce:
1 tablespoon chopped fresh Parsley leaves
2 tablespoons finely chopped Green Onion (white and green parts)
2 tablespoons finely chopped Sweet Pickles
1 dash Garlic Powder
½ cup Mayonnaise
1 tablespoon Olive Oil
2 teaspoons fresh squeezed Lemon Juice
1 teaspoon Dijon Mustard
1 teaspoon Horseradish
1 teaspoon Ketchup
A few drops Worcestershire Sauce
Fresh ground black Pepper to taste
Capers for garnish (optional)
For the Swiss Chard:
1 small Onion, chopped
1 large Tomato, chopped
2 Garlic cloves, minced
3 large Potatoes, peeled and cut
2 tablespoons Olive Oil
Salt and Pepper to taste
In a large mixing bowl, mix crab meat, onion, red bell pepper and ½ cup bread crumbs. In a separate mixing bowl beat egg, mayo, cream cheese, mustard, tarragon, cayenne pepper and salt.
Stir mixtures together in the large mixing bowl. The mixture should be soft, but not too soft. It should hold the form. Add more bread crumbs if necessary. Cover and refrigerate at least 30 minutes. Form mixture into balls approximately 2 inches in diameter. Cover a cookie sheet with a layer of bread crumbs. Place each ball onto the cookie sheet and press into patties approximately 3 inches in diameter and ½ inch thick. Coat each evenly with additional bread crumbs.
After all crab cakes have been fried to a golden brown, lower heat to simmer and place all crab cakes in the skillet for approximately 8 minutes to ensure the cakes have been thoroughly warmed. Remove crab cakes form the skillet, place on paper towel and carefully pat with paper towel to remove excess vegetable oil.
Combine all ingredients in a bowl and refrigerate for at least one (1) hour to allow ingredients to blend and the sauce to chill. Makes about 1 cup of sauce.
Mediterranean Swiss Chard:
Peel and cut potatoes into 1-inch pieces. Cover potatoes with water in a saucepot, add 1 tablespoon salt and bring to a boil. Lower the heat and cook until tender, about 15-20 minutes. Drain and set aside. In another pot, bring water to a boil. Add clean and coarsely chopped Swiss chard. Lower the heat and cook for 10 minutes. Drain in a colander. Press lightly with a spoon to remove excess liquid. Heat olive oil in a large pan over medium high heat. Add chopped onion and sauté for 5 minutes. Add tomato and garlic and simmer until liquid has reduced, about 10 minutes. Stir in potatoes and Swiss chard. Season with salt and pepper to taste.
Serve cakes on a bed of Swiss chard or alongside garden fresh salad.
Top the cakes with a dollop of Remoulade sauce and sprinkle with capers if desired. I promise, you will be licking your fingers!