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Crab Cakes. 2 large eggs, lightly beaten. 1 Tbsp. mayonnaise. 1 tsp. sherry (optional) 1 tsp. Worcestershire sauce (optional) 1 tsp. salt. ⅛ tsp. freshly ground pepper
The sides accompanying crab cakes are usually french fries, coleslaw, potato salad, or macaroni salad. Restaurants serve crab cakes with a lemon wedge and saltine crackers and sometimes with other condiments such as a remoulade, tartar sauce, mustard, cocktail sauce, ketchup, or Worcestershire sauce.
Other additions include hardboiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons, and Worcestershire sauce. [ 6 ] [ 7 ] [ 8 ] While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g., the classic celery root remoulade), Creole remoulade is used on shrimp ...
In my experience, steak houses tend to do a good job on the crab-to-filler ratio — I want crab cakes, not breadcrumb cakes — and they often come with a tasty, tangy tartar sauce for dipping.
Thinly slice the white and light green parts of the green/spring onions. Add the onions, jalapeño, crab meat, corn, bread crumbs, and lime juice to the bowl and season with salt and pepper. Stir until combined. Form the crab mixture into eight patties, cover, and refrigerate for at least 15 minutes, or up to 8 hours.
Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.
The crab cakes may be cooled and refrigerated, then reheated or kept warm in a 200? oven. For the hollandaise, combine the satsuma juice, vinegar, ginger, shallots, peppercorns, coriander, thyme, and bay leaf in a small saucepan over medium heat and boil until the liquid is reduced by half.
Want to make Crab and Corn Cakes? Learn the ingredients and steps to follow to properly make the the best Crab and Corn Cakes? recipe for your family and friends.
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related to: what kind of sauce for crab cakes