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Baked Crab Cakes with Remoulade Sauce 1 lb. fresh crab or imitation crab meat ¼ cup of finely diced celery ½ cup of finely diced green onion ½ cup of mayonnaise 4 large eggs 2 teaspoons of stone ground Dijon mustard ¼ teaspoon of Tabasco sauce ½ teaspoon of Old Bay Seasoning 1½ cup of fresh sourdough bread crumbs In a large bowl thoroughly whisk eggs. Add remaining ingredients to the eggs using only ½ cup of the breadcrumbs. Chill mixture for at least 2 hours. Shape crab cakes, preferably using a round biscuit cutter. Press down to form firm cakes. Cakes should be about one and one half inches around and ½ inch tall. Place remaining bread crumbs in a shallow dish. Coat both sides of the cakes with breadcrumbs. Place coated cakes on a greased baking sheet. Bake for 20 minutes, at 375, or until golden brown. Serve warm topped with Remoulade Sauce. Crab mixture can be made and refrigerated a day ahead and formed before baking. Makes about 28 cakes.
Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Wholesale Office: PO Box 189 Talmage, CA 95481 707-462-5370 Privacy Policy |