Crab Cakes With Spicy Remoulade

Submitted by Leslie in Texas

"This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Recipe #373032. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree."

 

• Ready In: 37mins
• Ingredients: 14
• Yields: 10 crabcakes

ingredients

• 1⁄2 lb scallops (chilled)
• 1⁄4 lb uncooked shrimp (chilled, peeled and deveined)
• 1⁄4 cup chilled whipping cream
• 1 egg yolk
• 1 tablespoon coarse grain mustard
• 1 teaspoon snipped fresh chives
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 lb cooked crabmeat
• salt & freshly ground black pepper
• paprika
• olive oil
• remoulade sauce
• chopped tomato
• whole chives

directions

1. Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.
2. Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.
3. Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.
4. Using floured hands, divide crab mixture into 10 portions.
5. Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.
6. Heat thin layer of oil in large skillet over medium heat.
7. Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.
8. Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.