Julia Child turns 100. In Smithsonian Magazine’s Ruth Reichl article with Julia and write up is quite poignant. We thoroughly enjoy that Julia learned to cook for her husband Paul. According to Reichl, “She learned to cook to please Paul, attempting to seduce him with her kitchen prowess; she liked to tell the story of how she had, in her early attempts at cooking, exploded a duck and set the oven on fire.”
In the spirit of cooking for love ones, we have made another batch of beloved crab cakes with remoulade sauce. Bon Appetit!
- 2 tablespoons butter or coconut oil
- 6 green onions, chopped
- 2 (6 ounce) cans or packets of crabmeat, drained
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons parsley
- 1 teaspoon mustard
- 4 ounces buttery round crackers, crushed (Town Club)
- 3/4 teaspoon ground chili
- 1 dash Worcestershire
- 2 cloves garlic
- 2 stalks celery
- salt to taste
- ground black pepper to taste
- 1 cup panko (Japanese bread crumbs)
- 1/4 stick or 1/2 cup of butter
- 1/2 cup coconut oil or butter
- 2 Pete and Gerry’s eggs
Heat 2 tablespoons coconut oil or butter in a skillet over high heat. Saute green onions, celery briefly until tender for five minutes; then add garlic for 2 minutes, then cool slightly.
Drain crabmeat until semi dry.Combine crabmeat, sauteed green onions, egg, mayonnaise, garlic parsley, mustard, crushed crackers, cayenne pepper, salt and pepper. Form into 1/2 inch thick patties with an ice cream scoop (they will cook evenly and thoroughly).
Put in refridgerator for up to 6 hours to make the cooking process easier and the crabcake will bind.
Dredge cakes panko crumbs, then eggs, then coat the patties with panko bread crumbs again.Heat butter or oil in a skillet over medium high heat.
Cook 3-4 cakes at a time for 4 minutes on each side until golden brown on each side. Drain briefly on paper towels, garnish with green onions and serve hot with remoulade sauce.
Crabcakes can be baked for 10 minutes at 400 degrees.
- 1/2 cup mayonnaise
- 1/8 cup chili sauce
- 1 tablespoons mustard
- 1 tablespoons extra-virgin olive oil
- 1 tablespoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 3 medium scallions, chopped
- 1 tablespoons chopped fresh parsley
- 1 stalk celery, minced
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, celery, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.