|
Baked Crab Cakes with Remoulade Sauce Serve with Husch 2009 Pinot Noir 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. Remoulade Sauce 2/3 cups of Mayonnaise 2 finely chopped green onions 2 tablespoons of parsley 2 tablespoons of fresh dill Juice of ½ fresh lemon 2 tablespoons of prepared horseradish 3 tablespoons of stone ground Dijon mustard 1 tablespoon of ketchup 1 teaspoon Worcestershire sauce 1 tablespoon of paprika Dash of Tabasco Salt and pepper to taste Wisk all ingredients together and refrigerate until ready to serve. Makes one cup. *This sauce compliments most seafood dishes. 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) Hours: we are open 7 days each week 10am - 5pm. Mailing Address: PO Box 189 Talmage, CA 95481 Privacy Policy – Trade – Wholesale – Contact Us |
