I had my Momma over for lunch so I figured we’d have something only the two of us would like. I mixed up a couple of crabcakes and some remolade to be dressing, serving it over salad. It seemed springy and fresh. The remolade would be easy to make in advance. The crabcakes would be pretty fast fried, but baking them is easier, and keeps them from being greasy.
Plus, you’ll want to put the remolade on ev-ry-thing.
Ingredients for crab cakes:
8 oz crab meat
3 tbs chopped white onion
1 cup mushrooms, chopped
3 tbs mixed breadcrumbs & panko
2 tbs chopped parsley
1-2 tbs mayo
1/2 tsp dijon mustard
1/2 tsp garlic powder
salt & pepper
Ingredients for remolade:
1 cup mayo
1/4 cup dijon mustard
1 tbs paprika
1 tsp grill rub
1 1/2 tsp horseradish
1 tsp pickle juice (or relish)
1 tsp hot sauce
1/2 tsp minced garlic
1/4 tsp ground pepper
Preheat oven to 375-degrees.
Add crabmeat, onion, mushrooms, breadcrumbs, parsley, mayo, dijon mustard, garlic powder, salt and pepper.
Gently mix together until combined.
Form into patties and bake 15 minutes, then flip and bake for 10 more minutes.
While the crabcakes are baking, mix together the remolade.
Blend together. Taste, add more horseradish or hot sauce to taste.
Toss together mixed greens, cucumbers, and tomatoes.
Drizzle remolade, or use to dip.
I loved the kick in the remolade without being spicy. The horseradish was perfect. Real remolade has cajon or creole seasoning, but I substituted since I hate one-time ingredients.