Mardi Gras Celebration: Crab Cakes w/ Spicy Remoulade Sauce


Hot and Spicy Crab Cakes for Fat Tuesday

New Orleans is one of my favorite cities in the world because of its rich history, diverse culture, quaint courtyards and wrought-iron balconies, jazz and blues on every corner and most of all the delicious spicy Cajun and Creole food this city is famous for. There is a difference between Cajun (French Louisiana settlers) and Creole (early French and Spanish settlers) and the food is slightly different in style although the ingredients used in dishes are similar – the “Holy Trinity” of green peppers, onions and celery, seafood (crawfish, shrimp, oysters), sausages, roux (flour cooked in fat as a thickening base for soups, stews and gumbos), hot sauce (Tabasco) and Cajun/Creole Spices made of cayenne, salt, pepper, onion powder, paprika, chili powder, mustard powder, basil, thyme and cloves (here’s a great recipe to make your own or Tony Chacere’s is a great one that is pre-made).

Creole cuisine is slightly more refined and lighter in spices and seasonings than Cajun cuisine, based on classical French cooking technique. Creole food has influences from France, Spain, Africa, Germany and Italy and typical Creole dishes include Oysters Rockefeller, Baked Fish Creole, Shrimp Etoufee, Remoulade Sauce and Bananas Foster. Cajun food is considered more of a “peasant country food” and tends to have spicier, more pungent, heavier ingredients and one-pot dishes. Typical Cajun dishes include Gumbo and Jambalaya, Red Beans and Rice, Crawfish Cornbread Dressing and Po-Boy Sandwiches.

Whether its Cajun or Creole, celebrate  Mardi Gras “Fat Tuesday” by cooking up some of these crunchy, golden Crab Cakes with a Spicy Remoulade Sauce and serve it with a Mixed Greens Salad of Endive, Escarole or Chicory, with a Creamy Shallot French Vinaigrette.

Crabcakes with Spicy Remoulade Sauce

Crabcakes with Spicy Remoulade Sauce

Crab Cakes

½ lb jumbo lump crabmeat, picked over (large chunks)
3 tbsp finely chopped red pepper
2 tbsp finely chopped shallots
2 tbsp finely chopped flat leaf parsley
¼ c mayonnaise
1 egg
¼ tsp cayenne pepper
Salt and freshly ground pepper (to taste)
Tabasco, several dashes (to taste)
Canola oil, for sautéing
Chives and Lemon wedges, for garnish

Combine crabmeat, red pepper, shallots and parsley in a medium bowl. Season with salt and pepper. In a small bowl, combine mayo and egg; season with cayenne and Tabasco. Gently stir in crab mixture and mix to combine. Stir in 2 tbsp of breadcrumbs to make the crab cakes hold together, and if necessary, add another 2 tbsp of breadcrumbs. Form into 4 crab cakes and coat with the Panko. Place on a baking sheet and refrigerate until ready to fry.

Crab Cakes Ready to Cook

Crab Cakes Ready to Cook

Preheat oven to 350 degrees F. Heat a large sauté pan over medium heat and add enough canola oil to coat the bottom of the pan.

Frying Crabcakes

Frying Crabcakes in Hot Oil

Add in crab cakes and cook over medium-high heat until the crab cakes are lightly golden, about 2 minutes. Flip crab cakes over and continue cooking another 2 minutes on the other side, or until lightly golden. Transfer to a parchment-lined sheet pan. Bake the crab cakes 10 minutes to cook through.

Crab Cakes on Parchment Paper

Crab Cakes on Parchment Paper

Spicy Remoulade Sauce

1 ½ c mayonnaise
3 tbsp capers, drained and chopped
3 tbsp chopped cornichons (small sweet gherkins)
1 tbsp chopped chives
1 tbsp chopped chervil
1 tbsp chopped tarragon
1 tbsp Dijon mustard
1 tsp anchovy paste
Salt and freshly ground pepper, to taste
1 tsp Worcestershire sauce
3-4 dashes Tabasco

In a medium bowl, combine the mayonnaise, capers, cornichons, chives, chervil, tarragon, mustard, anchovy paste, Worcestershire sauce, and Tabasco sauce. Season to taste with salt and pepper. Cover the sauce with plastic wrap and keep in the refrigerator until ready to use, up to overnight.

Place a dollop of Remoulade with garnishes of chopped chives and sliced lemons with the Crab Cakes. Serve with a crisp white wine and mixed greens (Endive, Escarole or Chicory) with a Creamy Shallot Vinaigrette (recipe follows).

Makes about 1 pint.

Mixed Greens with Creamy Shallot Vinaigrette

Beat 1 egg yolk with 2 tbsp white wine vinegar, 1 tbsp Dijon mustard and 2 tbsp minced shallots. Slowly, in a thin stream, add ¾ c vegetable oil and blend well. Season with salt and pepper. Serve over mixed greens such as Endive, Escarole or Chicory.

Makes 8 servings.

Recipes originated from Chef Gail Katz and ICE

Check out Tabasco.com for more great Mardi Gras recipes (Gumbo, Jambalaya, Etoufee & King Cakes!)

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An Everyday, Ordinary Dish – Reinvented


Real Sloppy Joes

Sloppy Joes

Ever since I got my new Williams-Sonoma cookbook, “Comfort Food”
for Christmas, I decided that Winter is a perfect time for staying in and
cooking and pursuing some comfort amidst the freezing and dismal
weather outside. So I’ve decided to cook my way through the book over
the next few months, and found a recipe for Sloppy Joes – a dish I haven’t
had in a looongg time. In fact, I think I’ve only tried them a handful of times
– growing up when my Mom wanted to make a quick dinner but something
tasty and savory.

Cookbook Recipe

Sloppy Joes have definitely gotten a bad rap, but this version ups the ante and
puts them back on the map for a delicious quick dish you can make on a weeknight
that’s hearty and spicy and filling. The ingredients are simple and basic: ground
beef, onions, peppers, celery and the sauce is a spicy-sweet tomato sauce that is
tangy and savory and just too good!

ingredients

Since I wasn’t able to find bottled chili sauce, I made my own by using 3 parts ketchup
to 1 part Chili-Garlic sauce and a small amount of Sriracha sauce (you can find both of
these in an Asian supermarket). I also added a dash of onion salt and a dash of Paula
Deen’s House seasoning
and a dash of Tony Chachere’s Creole seasoning to add a little
extra spice and layer of flavors. If you want to make them a bit spicier, throw in a small
amount of chopped green chiles. Also, if you’re using frozen meat and defrosting it, make
sure it’s completely defrosted before cooking, or you’ll need to omit the ¼ c. of water that
the recipe calls for, otherwise the mixture will become too watery.

The key to making a delicious Sloppy Joe is to have a perfect balance between tangy, spicy
and sweet – not too tomatoey and not too sweet like a BBQ sauce. Also, the flavors meld
together as time goes on, so they actually taste better the next day! They are easy to make
and you’ll have leftovers for a few days if you’re eating for one or two. Serve these guys on
toasted buns with some melted cheese and a side of chips or fries. Mmmm-good!

Ingredients

Canola Oil, 1 tbsp
Yellow Onions, 1, diced
Celery, 1 stalk, diced
Green bell pepper, 1, finely diced
Ground Beef, 1.5 lbs
Tomato Sauce, 1 c
Ketchup-style chili sauce, ½ c.
Worcestershire Sauce, 1 tbsp
Dijon Mustard, 1 tbsp
Cider Vinegar, 1 tbsp
Light Brown Sugar, 1 tbsp firmly packed
Kosher Salt, 1 tsp
Fresh ground pepper, ¼ tsp
Sesame-seed or Whole Wheat Sandwich buns, 6 split, toasted

Preparation

onions and peppers

In a large frying pan, heat the oil over medium heat. Add the onion, celery, and bell
pepper and cook, stirring occasionally, until the onion softens, about 5 minutes.

sauteed ingredients in sauce

Add the beef and increase the heat to medium-high. Cook, stirring and breaking up
the beef with a wooden spoon, until it is no longer pink, about 10 minutes.

cooking flavors together

Stir in ¼ c. water, the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar,
sugar, salt and pepper and bring to a simmer. Reduce the heat to medium-low and simmer,
stirring frequently, for about 20 minutes to blend the flavors.

Sloppy Joes

Toast the buns. Place the bottom halves of the buns, cut side up, on warmed individual plates
and top with the beef mixture, dividing it equally. Cover with the bun tops and serve right away.

Makes 6 sandwiches

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