Sunday, November 9, 2014

Not Your Mom's: Crab Cakes, Slaw, Spuds, and Remoulade



Dang. I got so involved with everything else that I blanked on the shisito peppers from the garden that have been beckoning me. Oh, well. They'll be good with tonight's tacos too.

This turned out well, although it looked better than this blurry pic would indicate. I really need to start setting up the tripod my SiL was kind enough to gift me before I start cooking. Moving along ...

The Cakes (3):

1 Beaten Egg
1 Tablespoon Mayonaise
1/4 Cup Panko
1/4 Cup Ground Pork Rinds
1 Tablespoon Double Black Soy Sauce
2 Tablespoons Lemongrass-infused Sesame and Peanut Oil Mix
1 Tablespoon Combined Garlic Powder, Turmeric, Ground Red Chili
1 Tablespoon Grated Ginger
8 Ounces Lump Crab Meat

Combine all ingredients in a bowl, putting the crab meat in first and checking for bits of shell. Combine and form patties. Let them chill out in the fridge for an hour. Use some more of that sesame and peanut oil mix to cook them in over medium heat. As you can see I went a little long. They still tasted great.

Double Black Soy Sauce


The Remoulade:

Honestly, I made this so quickly that I didn't pay much attention to measurements. You can figure this out, right? Just follow your taste buds.

Grated Ginger
Juice and Zest of Two Limes
Sesame/Avocado Oil Blend
Fresh Parsley
Fresh Sacred Basil
Fresh Lovage
Chopped Red Onion
Pinch of Salt
Prepared Wasabi
Prepared Asian Hot Mustard
Five Cloves of Black Garlic
Ketchup

Blend it. Food Processor. Whatever. Done. Moving on ...


The Slaw:

I came out with around 3 of cups or so of slaw. Again, you're on your own for measurements.

Green cabbage, Grated Coarsely
Purple Carrot, Sliced Into Thin Discs
Red Beauty Bell Pepper, Sliced Into Thin, Short Strips
Granny Smith Apple, Grated Fine
Red Onion, Grated Fine
Tablespoon Mayo
Rice Vinegar

The Spuds:

Purple and White Potatoes Cut Into Chunks
Avocado Oil
Ginger
MSG
Salt
Pepper

These were great dipped in the remoulade. Just make a single layer and drizzle with oil in an oven-safe whatever and cook at 350-400 degrees depending on your timing. They should brown and start to draw up slightly when done. When they are getting close hit them with the ginger, MSG, salt, and pepper.

Since the remoulade was spicy I also whisked up some tartar sauce for the Wee Wonder.

Tartar Sauce:

1 Tablespoon Greek Yogurt
1 Teaspoon Mayo
1 Tablespoon Relish
1 Teaspoon Champagne Vinegar


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