Real Recipes From Real Home Cooks ®
Glen-Ella Springs Crab Cakes and Remoulade Recipe by Bill Wilder, Executive Chef from Glen-Ella Springs, Clarksville, GA
INGREDIENTS
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1 lb lump crab meat
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2 eggs
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1 cup panko, (Japanese bread crumbs) plus extra for exterior breading
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1/2 cup heavy cream
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1 tablespoon butter
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1/2 cup onions, brunoised (evenly diced to 1/8 in)
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1/4 cup red pepper, brunoised (evenly diced to 1/8 in)
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1 tablespoon Cajun seasoning, (plus two teaspoons, divided)
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1 tablespoon lemon juice
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2 tablespoons canola oil
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1 tablespoon Vidalia onion, finely diced
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1 tablespoon green onion, chopped
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1 tablespoon celery, chopped
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2 teaspoons garlic, chopped
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2 teaspoons prepared horseradish
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1 tablespoon grainy Dijon mustard
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1 tablespoon parsely, chopped
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1/4 teaspoon salt, plus more to taste for crab cakes
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1/4 teaspoon black pepper, freshly ground, plus more to taste for crab cakes
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1 tablespoon sour cream
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3 tablespoons mayonnaise
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4 capers, (or 5)
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1/8 teaspoon cayenne pepper
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