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Lobster Crab Cakes with Remoulade sauce
Topic Started: September 7, 2008, 5:15 pm (135 Views)
SonofSargas
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wandering teacher of the bizarre and unusual
Ingredients

For the Remoulade Sauce:
1 cup mayonnaise
1/4 cup Dijon mustard
4 tablespoons Sherry vinegar
16 cornichons (sour gherkins), chopped
1/2 cup drained capers, chopped
1/2 cup peanut oil
1/2 pound jumbo lump crab meat, picked over and flaked
3/4 pound cooked lobster meat, chopped
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped yellow bell pepper
3/4 cup chopped scallions
1 cup finely chopped red onion
1 1/2 cups fresh breadcrumbs
1/2 cup mayonnaise
3/4 cup fine dry breadcrumbs
9 tablespoons peanut oil
chopped fresh chives for garnish

Procedure

Make the remoulade sauce: In a bowl whisk together the mayonnaise, the mustard, the vinegar, the cornichons, and the capers, and whisk in the oil in a slow stream until emulsified. Season the remoulade with salt and pepper to taste and refrigerate, covered.
In a large bowl stir together the crab, the lobster, the bell peppers, the scallions, the onion, the fresh breadcrumbs, the mayonnaise, and salt and pepper to taste, and form the mixture into 18 cakes, each about 1/2 inch thick. Place the dry breadcrumbs in a shallow bowl, and in it dredge 6 crab cakes, one at a time, and transfer to a plate. Heat 3 tablespoons of the oil in a large heavy skillet over medium heat until it is hot but not smoking. Cook the crab cakes until golden brown on both sides and heated through, about 6 minutes. Transfer the cakes with a spatula to a heatproof platter and keep them warm in a preheated 250`F oven. In the skillet, cleaned after each batch, cook the remaining cakes in batches of 6 in the same manner in the remaining oil.
Serve the lobster crab cakes with the remoulade and sprinkle with the chives.

Serving Information

* Serves: 6



or try this sauce:

JALAPENO GARLIC SAUCE

Can be prepared in 45 minutes or less.

1 cup bottled mayonnaise
3 whole bottled pickled JALAPENOS stems discarded, plus 1/2
jalapeño for garnish
2 tablespoons tomato paste
1 clove,garlic chopped
1 teaspoon red-wine vinegar
1/2 teaspoon Worcestershire sauce

In a blender blend together the mayonnaise, the whole jalapeños, the tomato paste, the garlic, the vinegar, and the Worcestershire sauce until the mixture is smooth, transfer the sauce to a bowl, and garnish it with the jalapeño half. Serve the sauce with meat or chicken or seafood.
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Blue Phoenix
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Administrator-For-Life!
yum... this one sounds GOOD! too bad i'm not fond of bell peppers. i wonder what i an substitute for those?
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Roadbuster
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Roadbuster
hrm... this would be worth trying too sometime. I would switch onion for garlic again... but easy enough to do.
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