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CRAB - Baked Crabcakes with Old Bay Remoulade
Nb persons: 6
Yield:
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| Baked Crabcakes with Old Bay Remoulade Recipe courtesy of Guy Fieri Ingredients Old Bay Remoulade: | |
| 1 cup | mayonnaise |
| 2 tablespoons | minced capers, (nonpereil) |
| 2 tablespoons | minced fresh chives |
| 2 tablespoons | pickle juice |
| 1 tablespoon | creole mustard |
| 1 tablespoon | Old Bay seasoning |
| 1 | lemon, zested and juiced |
| Kosher salt | |
| freshly ground black pepper | |
| Baked Crabcakes: | |
| 2 large | eggs |
| 1 | lemon, zested and juiced |
| 1/2 cup | mayonnaise |
| 1 teaspoon | Old Bay seasoning |
| 1 teaspoon | kosher salt |
| 3 to 4 dashes | hot sauce |
| 16 ounces | backfin crabmeat |
| 1 cup | crushed butter crackers, such as Ritz Crackers |
| 16 ounces | jumbo lump crabmeat |
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/baked-crabcakes-with-old-bay-remoulade.print.html?oc=linkback
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