Crab Cakes With Tomato Couscous, Avocado Cream, Cajun Remoulade & Micro Green Salad - Chow Time
176
post-template-default,single,single-post,postid-176,single-format-standard,ajax_updown_fade,page_not_loaded,,qode-title-hidden,side_area_uncovered_from_content,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-4.7.4,vc_responsive

27 Jan Crab Cakes With Tomato Couscous, Avocado Cream, Cajun Remoulade & Micro Green Salad

Crab cakes sound a lot more complicated than they really are, and they’re also something that most people tend to overdo. I’ve always thought the best approach is to use good ingredients and cook them well — don’t add a bunch of “stuff” that doesn’t mesh.

What you need:
Serves 4

For Crab Cakes:
16 oz Lump Crab Meat
1 Egg
1 Tbsp Dijon (I used country dijon)
1 Tbsp Worcestershire Sauce
1/2 Tbsp Maggi Seasoning
1Tbsp Texas Pete’s Hot Sauce
1/2 C Mayonaise
Juice of One Lemon
20 Saltines Crushed Finely
2 Green Onions Sliced
1 Shallot Chopped

For Couscous:
1 C Dry Couscous
1 C Chicken Stock
Handful Local Cherry Tomatoes

For Avocado Puree:
2 Ripe Avocados
1/2 C Sour Cream
1 Tbsp Lemon Juice
Salt & Pepper

For Cajun Remoulade:
1 C Mayonnaise
2 Tbsp Dijon
Juice of One Lemon
1 Tbsp Hot Sauce
1/2 Tbsp Grain Mustard
2 Garlic Cloves Minced
2 tsp Capers
1/2 Tbsp Worcestershire Sauce
1 tsp Paprika
1 tsp Cayenne
1/4 C Parsley Chopped
One Scallion Finely Chopped
First thing: make the avocado puree. Take your two avocados and dice them, juice your lemon, and put all the rest of the ingredients into the blender and blend! Use your discretion if you need to add a little more sour cream to make it smoother. Push the puree through a strainer and your’re left with creamy avocado goodness. Wrap it and put in the refrigerator.
The Remoulade is easy: take all of those ingredients and combine them in a bowl. Cover the bowl and let the ingredients combine and get to know each other in the refrigerator while you’re making the cakes.
Now, for the main event.
Grab two stainless steel bowls. In one bowl, combine egg, dijon, worcestershire, maggi, hot sauce, mayo and lemon juice and let them hang out together for a bit. In the meantime, crush your saltines in the other bowl and add your drained crab meat and scallions to the saltines.
IMG_4619 IMG_4618
Fold your dijon mixture into the crumbs and crab and make your patties. Mold them to your desired size — I like mine about the size and shape of hockey pucks.
IMG_4624
Set you cakes aside for a moment and get that 1 cup of water on the stove for the couscous. Once it’s boiling, add the dry couscous and tomatoes, cover and take off of heat. Let sit about 15 min.
Grab that cast iron skillet (or any other large skillet you have) and add a liberal amount of olive oil to the pan. Once the oil is hot enough, place your crab cakes in the pan. It’s crucial that the pan is really hot for a nice crust on the cakes. Flip once after about 3-4 minutes and set onto a paper towel to drain.
Plate up your dinner as you please, I like to act like I’m back in the professional culinary world and do it restaurant style. Enjoy!
No Comments

Post A Comment