Stone Crab Cakes with Red Pepper Remoulade
Crisp crab cakes, lightly spiced with mustard, herbs, Old Bay seasoning, and key lime juice, are paired with roasted red pepper remoulade and dressed baby greens. It is important to keep the crab meat cold while you are working; place the crab meat on chipped ice as you pick it over, then keep the crab mixture in a bowl set in ice as you form the cakes for cooking.
Ingredients
- Red Pepper Remoulade
- Red Bell Peppers - 2, roasted, peeled, seeded, and finely diced
- Sour Cream - 2 tablespoons
- Basil - 1/2 bunch, julienned
- Pinch cayenne pepper
- Salt and freshly cracked black pepper to taste
- Stone crab meat - 1 pound, picked over for shell (alt. blue crab)
- Egg - 1
- Dijon Pomery Mustard - 1 tablespoon
- Red Bell Pepper - 1/2, roasted, peeled, seeded, and diced
- Basil leaves - 1/2 bunch, julienned
- Cilantro - 1/2 bunch, chopped
- Parsley - 1/4 bunch, chopped
- Old Bay seasoning - 1 tablespoon
- Key lime juice - 1 teaspoon
- Mayonnaise - 1/2 cup
- Fresh bread crumbs - 1/2 cup, divided
- Salt and freshly ground pepper to taste
- Clarified Butter - 2 to 3 tablespoons
- Red Wine Vinegar - 1 tablespoon
- Olive Oil - 2 tablespoons
- Balsamic Vinegar - 1 tablespoon
- Olive Oil - 2 tablespoons
- Mixed baby greens - 2 cups (radicchio, frisee, endive)
- Freshly ground pepper
- Sour Cream - 1/2 cup
- Stone crab claws - 4
Instructions
To prepare the remoulade: Mix the ingredients and season to taste with salt and pepper. Refrigerate until ready to use.
To prepare the crab cakes: Combine the ingredients with half of the bread crumbs. Season to taste with salt and pepper. Form into four cakes, then coat with the remaining bread crumbs. Melt the butter in a large non-stick saute pan or skillet over medium-high heat. When the butter is hot, add the crab cakes and pan-fry until golden brown, about 1 minute. Turn and brown on the other side. Do not crowd the pan; fry in batches if necessary. Drain on paper towels. The crab cakes may be fried ahead of time and refrigerated; reheat in a 350 F oven for 8 to 10 minutes, until heated through.
To serve: Whisk the red wine vinegar and olive oil into the remoulade sauce and fill the bottom of each plate with red pepper sauce. Place a crab cake on each plate. Whisk the balsamic vinegar and olive oil together and toss the baby greens with this simple vinaigrette. Mound greens beside each crab cake and sprinkle lightly with fresh pepper. Drizzle the crab cakes with sour cream, using a pastry bag. Garnish each plate with a stone crab claw.
