Fish & Seafood Recipes tested by
Fishing & Food Editor Renee Shelton |
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California Crab Cake Po' Boy
Avocado and Roasted Piquillo Peppers, Remoulade Sauce
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Crab
Cakes
1 lb.
crabmeat, picked to remove all shell
1 egg
1/2 c fresh bread crumbs
3 to 4 Tbsp mayonnaise
2 Tbsp fresh chopped parsley
1/2 tsp Worchestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard
Oil for panfrying
Place
broken up and picked-through crabmeat in large bowl. In smaller
bowl, blend egg, crumbs and mayonnaise together. Add in seasonings.
Place this on top of the crabmeat and lightly mix together. Check
the consistency: if too dry add a little more mayonnaise and if
too wet add in a little more bread crumbs. Form into cakes. Heat
oil in frying pan. Fry each crab cake on one side until browned,
turn and finish cooking until done.
Remoulade
Sauce
2
c mayonnaise, such as Hellman's or Best Foods (not sweet)
1/2 c green bell pepper chopped
1/4 c onion chopped
1 Tbsp capers
1 Tbsp chopped dill pickles
2 tsp prepared mustard
2 tsp each of chopped fresh parsley, chervil and tarragon
1 tsp anchovies, finely chopped
1 tsp finely chopped garlic
Salt and black pepper to taste
Optional: Chopped piquillo peppers to taste
Mix all
the ingredients together until smooth, adding salt and pepper
to desired taste.
Vegetables
and Accompaniments for Sandwich:
Avocado slices
Sliced roasted piquillo peppers
Fresh herbs as desired, such as: dill, basil, chervil
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