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Categories:
cakes lump crabmeat egg mayonnaise whole-grain mustard paprika salt ground nutmeg ground cardamom celery cayenne pepper salt Bread butter baguettes olive oil bibb lettuce beefsteak tomatoes Remoulade mayonnaise whole-grain mustard fresh chives cornichons paprika salt cayenne salt
Viewed: 52 - Published at: 6 years agoIngredients
- Crab cakes
- 1 lb lump crabmeat
- 1 egg, slightly beaten
- 3 tablespoons mayonnaise
- 1 tablespoon whole grain mustard
- 1 teaspoon paprika
- 1/4 teaspoon salt-free onion powder
- 1 pinch freshly ground nutmeg
- 1 pinch ground cardamom
- 1/4 teaspoon celery seed
- 2 pinches cayenne pepper
- salt, to taste
- 1 cup French bread, cut into small 1/8-inch dice, lightly toasted
- 6 tablespoons melted butter
- 2 French baguettes or 1 loaf ciabatta
- 2 tablespoons olive oil
- bibb lettuce or boston lettuce leaf, washed and dried
- 2 beefsteak tomatoes, sliced
- Remoulade
- 3/4 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon fresh chives, chopped (NOT dried)
- 2 tablespoons cornichons, minced
- 1 teaspoon paprika
- 1 dash salt-free garlic powder
- 1 dash cayenne
- salt, to taste
Method
- Remove all cartilege from crab meat. Set aside in refrigerator.
- In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
- Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
- Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
- Preheat oven to BROIL.
- Meanwhile, prepare the remoulade by mixing together all the ingredients.
- Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
- Toast the bread *briefly* under the broiler and set aside.
- Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
- Broil the crab cakes 4 minutes on each side or until golden brown.
- Spread some remoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
- Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.
