Easy Crab Cakes with Remoulade

Easy Crab Cakes with Remoulade

I just love Crab Cakes, don’t you?  What’s not to like?  They’re crunchy on the outside, tender on the inside and delicious to boot!

For some reason I used to think Crab Cakes were something you ordered as an appetizer at a fancy restaurant, that is until I realized just how easy they are to make at home.  Actually what prompted me to explore the making of crab cakes were the Crab Cake burgers they had on the menu at Ruby Tuesday’s.  I loved them!  Then for whatever reason they disappeared from the menu, boo!  In the end I decided that Carb Cakes were super easy to make, and guess what, you can even make a bunch to freeze for later use!

So know not only do we make homemade Crab Cakes for those Crab Cake burgers, we make them for potlucks, game days, birthday parties, and other events.  They’re great appetizers and snacks too of course!

For the best Crab Cakes I use Jumbo Lump Crab meat or if I can’t find that Lump Crab meat is the next best thing.  I avoid using canned crab meat as it’s too shredded and in my opinion has a fishier smell and taste.

So here’s my recipe for Crab Cakes and Remoulade, which is a must have!  Remoulade is the dipping sauce for the cakes and I also use it as a condiment when making crab cake burgers.

Crab Cake

Ingredients:

1 Lb. Jumbo Lump Crab meat

1/4 Cup Panko

2 Tsp. fresh parsley chopped

2 Stalks Green onions chopped

1 Tsp. Old Bay Seasoning

1 Egg

1/2 Tsp. Dijon Mustard

1 Tbs. Mayonaise

Oil for frying

Directions:

Combine crab, panko, parsley, green onion, and Old Bay in a bowl.  Mix well, it should be lumpy so don’t over mix it.

In a separate bowl beat egg, mayo, and mustard together.

Combine with crab mixture until it’s evenly distributed.

Form into patties – larger patties for burgers or small ones for appetizers.

Place on a sheet covered with parchment paper and refrigerate for about 1/2 hour or until firm.

Heat oil in pan and pan fry patties until it turns brown and crispy on the outside, gently turn over and fry other side.

Drain on paper towels before serving.

Remoulade

Ingredients:

1/2 Cup Mayonaise

1 stalk green onion chopped

1 Tsp. relish

1 Tsp. Hot Sauce (I use Crystal or Louisiana)

1 Tbs. Horseradish (not the creamy type)

1 Tbs. Dijon Mustard

1/8 Tsp. Cayenne Red Pepper

Directions:

Mix everything together.  Refrigerate until ready to serve.

 

 

Easy Crab Cakes with Remoulade
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Remoulade
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The Best Egg Salad Tea Sandwiches

The Best Egg Salad Tea Sandwiches

I just love tea parties!  It’s the easiest way to entertain.  There’s not much cooking involved, it fits most any budget, it’s so easy to plan, and it sounds so “high society”!   Tea parties are great for most events including bridal and baby showers, birthdays, Mother’s Day, or just because days!

Now that the weather is much warmer you can even host your tea party out doors.  Spring and Summer are perfect for vintage tea parties in your yard, balcony, or patio.

Best Egg Salad As I’ve mentioned not much cooking involved and fits most budgets.  This is true, your menu can be tailored to your budget and culinary expertise, just so long as sandwiches are part of the menu, yes those dainty little crustless sandwiches cut into triangle, circles, or whatever shape you like.

All you really need for tea parties, other than tea or a beverage you prefer, are those little pretty sandwiches, and a sweet or two.  Scones are traditionally part of the menu, but these days it’s not really a must have unless you really want to include them.

The sandwiches don’t have to be fancy, just tasty and pretty.  You can serve pretty much any kind of sandwich as long as you make them small and dainty.  Believe it or not I’ve served PB&J for a children’s tea party, cut into cute shapes with cookie cutters of course.  The kids loved it!

But for an adult tea party you’ll probably want something a bit more upscale, not that PB&J isn’t good enough, it happens to be one of my personal faves!

For easy tea parties I like to serve cream cheese sandwiches.  They’re so easy and you can find a variety of flavored cream cheese spreads (strawberry, pineapple, and salmon) in the dairy section of most grocery stores.  They’re easy and very inexpensive.  Spread them on different types of bread, white, wheat, or what ever, cut them into small triangles and you’ve got a sandwich variety fit for a tea party.  If you want to get a bit fancier cucumber sandwiches are a nice touch although they require a bit more prep.

Another favorite of mine are Egg Salad sandwiches.  They are super easy and quite inexpensive, not to mention delish!  You can even make the filling the day before and store it in the fridge until ready to use.

Here’s my favorite Egg Salad Tea Sandwich.  Hope you love it too!


Ingredients:

6 Large Hard Boiled Eggs

1/2 Cup Mayonaise

1 Tsp. Sea Salt

1 Tsp. Black Pepper

3 Sprigs Fresh Dill, chopped

6 Slices White Bread

6 Slices Wheat Bread

Butter, Softened

Directions:

Boil eggs – I find the best way to make hard boiled eggs is to place them in a saucepan and fill with water until the eggs are covered with water; place on stove and bring water to boil; turn off stove and cover saucepan with good fitting lid; let eggs sit in water until it cools about 1 hour or so.

Peel hard boiled eggs and chop in to small pieces and place in mixing bowl- I usually take the peeled egg and place it horizontally into an egg slicer and slice; then I lightly pinch the slices together and replace them vertically into the egg slicer.  You end up with uniformly chopped eggs.  Just dump them in the mixing bowl and do the same with the remaining eggs.

Add mayo and mix well.

Add salt, pepper, and dill.  Mix very well to distribute spices evenly.

Spread one side of each slice of bread with a thin layer of butter.

Spread a small scoop of egg mixture on top of the buttered slice of bread.

Top with a second slice buttered side down.

Cut off crust with a sharp knife.

Cut into 4 triangles or squares with knife or in to desired shapes using a cookie cutter.

Cover with a damp cloth then wrap with plastic wrap, store in fridge until ready to serve.

 

The Best Egg Salad Tea Sandwiches
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The Best Egg Salad Tea Sandwiches
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Ingredients
Servings:
Instructions
  1. Boil eggs - I find the best way to make hard boiled eggs is to place them in a saucepan and fill with water until the eggs are covered with water; place on stove and bring water to boil; turn off stove and cover saucepan with good fitting lid; let eggs sit in water until it cools about 1 hour or so.
  2. Peel hard boiled eggs and chop in to small pieces and place in mixing bowl- I usually take the peeled egg and place it horizontally into an egg slicer and slice; then I lightly pinch the slices together and replace them vertically into the egg slicer. You end up with uniformly chopped eggs. Just dump them in the mixing bowl and do the same with the remaining eggs.
  3. Add mayo and mix well.
  4. Add salt, pepper, and dill. Mix very well to distribute spices evenly.
  5. Spread one side of each slice of bread with a thin layer of butter.
  6. Spread a small scoop of egg mixture on top of the buttered slice of bread.
  7. Top with a second slice buttered side down.
  8. Cut off crust with a sharp knife.
  9. Cut into 4 triangles or squares with knife or in to desired shapes using a cookie cutter.
  10. Cover with a damp cloth then wrap with plastic wrap, store in fridge until ready to serve.
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Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs
One of our favorite family snacks or appetizers are deviled eggs.  They are so easy to make and everyone loves them.
Here is a new twist on the old deviled egg recipe that I introduced last year for my daughter-in-law’s baby shower.  It uses roasted red peppers to give the egg filling a little spice.  It has since become a family favorite and we’ve served it for Thanksgiving and Christmas dinners.
Before you begin here’s a quick tutorial on how to make perfect hard boiled eggs from Recipe Lion.
Ingredients:
12 hard boiled eggs – shelled and cut in half lengthwise
1/2 cup mayonaise
2 large pieces of roasted red peppers (you’ll find these in a jar by the pickles or canned veggies aisle at your local supermarket)
1 tsp. salt (add or subtract according to taste
1 tbls. yellow mustard
Cayenne Red Pepper
Directions:
1.  Scoop out egg yolks into mixing bowl, and set egg whites aside.
2.  Mash egg yolks until they are very fine.
3.  Drain roasted red pepper and pat dry with paper towel.
4. Finely chop roasted red peppers and mix with mashed egg yolks.
5.  Add remaining ingredients to the egg yolk mixture.  Mix very well.
6.  Scoop or pipe egg yolk filling into egg white shells.
7.  Arrange on serving tray and sprinkle with Cayenne Red Pepper.
Refrigerate until ready to serve.
Makes 24 deviled eggs
Roasted Red Pepper Deviled Eggs
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Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Roasted Red Pepper Deviled Eggs
Print Recipe
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Eggs
Instructions
  1. Scoop out egg yolks into mixing bowl, and set egg whites aside.
  2. Mash egg yolks until they are very fine.
  3. Drain roasted red pepper and pat dry with paper towel.
  4. Finely chop roasted red peppers and mix with mashed egg yolks.
  5. Add remaining ingredients to the egg yolk mixture. Mix very well.
  6. Scoop or pipe egg yolk filling into egg white shells.
  7. Arrange on serving tray and sprinkle with Cayenne Red Pepper.
  8. Refrigerate until ready to serve.
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