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Serve these Cajun crab cakes as an appetizer or on a slider bun for dinner. While the recipe recommends serving with remoulade sauce , reviewers like to use Yum Yum sauce . "This was so good!
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. Many restaurants give their patrons the choice of having their crab cake fried or broiled. Crab cakes vary in size, from no bigger than a small ...
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). [2] It is commonly served as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. Often it is served as a condiment for red meats, fish, and shellfish.
People love crab cakes, but they're expensive and don't fit into a finger food setting. Both those problems are solved with these mini crab cakes. Set out some tartar sauce or remoulade for dipping.
Chef Ed Brown, who runs the restaurant Aces at the U.S. Open, is stopping by the TODAY kitchen to serve up some of his go-to entertaining recipes using summer's best produce.
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It can be used to create a marinade for meats, and can be incorporated into seafood dishes, such as crab cakes, battered seafood or served as a glaze or dipping sauce, as well. It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce.
Want to make Poached Eggs & Satsuma Hollandaise over Crab Cakes? Learn the ingredients and steps to follow to properly make the the best Poached Eggs & Satsuma Hollandaise over Crab Cakes? recipe for your family and friends.
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