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Crab Cakes With Spicy Remoulade

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“This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Spicy Remoulade. 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
YIELD:
10 crabcakes
UNITS:
US

Ingredients Nutrition

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.

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