Recipe courtesy of Nanci Easterling

New Orleans Crab-cakes

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
  2. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.
  3. Check the crabmeat for pieces of shell and put in a large clean bowl.
  4. Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
  5. Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
  6. Gently work into little cakes and bread them with more bread crumbs. Set aside.
  7. Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
  8. Blonde Remoulade:
  9. 1 cup mayonnaise
  10. 1 tablespoon red bell pepper, finely chopped
  11. 3 tablespoons green onion, finely chopped
  12. 1 garlic clove, finely chopped
  13. 1 1/2 tablespoons Creole mustard
  14. 1/2 teaspoon Creole seasoning
  15. 1 teaspoon capers, roughly chopped
  16. 3 tablespoons parsley leaves, finely chopped
  17. 1 teaspoon hot sauce (recommended Crystal's)
  18. 1 teaspoon lemon juice
  19. Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
  20. Yield: 6 to 8 servings

Cook’s Note

It's best if you can make it the day before. Using a food processor will make your sauce watery.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …