Real Recipes From Real Home Cooks ®
Real Cajun crabcakes
INGREDIENTS
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1 pound best-quality lump crab meat (not pasteurized)
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1 tablespoon butter
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½ small onion, finely chopped
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½ poblano chile, stemmed, seeded, and finely chopped
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1 garlic clove, minced
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1 teaspoon salt
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¼ teaspoon pure chile powder (like ancho, New Mexico, or chipotle)
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¼ teaspoon ground black pepper
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¼ teaspoon cayenne
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1 egg, lightly beaten
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¼ cup mayonnaise
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1 teaspoon Creole (or whole-grain) mustard
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Several dashes of Louisiana hot sauce
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1 scallion (white and green parts), finely chopped
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2 tablespoons chopped Italian parsley
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Juice of ½ lemon
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¾ cup fresh bread crumbs
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2 tablespoons vegetable oil, plus more as needed
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Jalapeño Remoulade (recipe follows)
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Jalapeño Remoulade
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From Real Cajun by Donald Link and Paula Disbrowe (Clarkson Potter, 2009)
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Makes about 1 ¼ cups
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For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.
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1 small jalapeño pepper, stemmed, seeded, and finely chopped
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1 bunch scallions (white parts only), thinly sliced
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1 cup mayonnaise
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½ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon crushed red pepper flakes
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2 teaspoons red wine vinegar
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Juice of 1 lime
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