⚜️ New Orleans Trip! ⚜️ | What We're Eating this Spring | Donald Link Crab Cakes

Hello Lovelies! Use my link for $15 off your first order and 5% off everything if you become a member at http://crowdcow.com/parisiennefarmgirl ⚜️I finally get to share with you a little bit about my New Orleans trip with my best friend and co-host of the Homemaker Chic Podcast. I came home jazzed about what we're eating this spring and yes, it includes copious amounts of Donald Link crab cakes because the minute my plane landed I ordered some new cookbooks to continue the inspiration in our kitchen. Subscribe to this channel! http://bit.ly/SubscribeParisienneFarmgirl |
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⚜️🦀Ingredients for Crab Cakes🦀⚜️
1 pound best-quality lump crabmeat (not pasteurized)
1 tablespoon butter
½ small onion, finely chopped
½ poblano chile stemmed, seeded, and finely chopped
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon pure chile powder (like ancho, New Mexico, or chipotle)
¼ teaspoon ground black pepper
¼ teaspoon cayenne
1 egg, lightly beaten
¼ cup mayonnaise
1 teaspoon Creole (or whole-grain) mustard
Several dashes of Louisiana hot sauce
1 scallion (white and green part), finely chopped
2 tablespoons chopped Italian parsley
Juice of ½ lemon
¾ cup fresh breadcrumbs
2 tablespoons vegetable oil, plus more as needed
Method of Preparation:
Place the crabmeat in a large mixing bowl and carefully pick through for shell, then set aside.
Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile pepper, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, about 3-4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.
Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and ¼ cup of the breadcrumbs to the vegetable mixture. Using your hands, gently combine the ingredients.
Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight..
When you are ready to cook the crab cakes, place the remaining ½ cup of breadcrumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeño Remoulade.
Note: Picking Crab Meat: When picking over lump crabmeat for bits of shell or cartilage, take your time and try to keep the crab in big chunks. It will break down a bit when you combine the meat with the other ingredients, so the less handling early on, the better.
Jalapeño Remoulade
For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.
1 small jalapeño, stemmed, seeded, and finely chopped
1 bunch of scallions (white parts only), thinly sliced
1 cup mayonnaise
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
2 teaspoon red wine vinegar
Juice of 1 lime
Method of Preparation:
Whisk together all the ingredients in a mixing bowl, cover and refrigerate until needed. Makes about 1 ¼ cups

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