In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use. Remove to a plate lined with paper towels to drain. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Heat the canola oil in a large skillet over medium-high heat. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the first dish combine the flour with a healthy pinch of salt and pepper. Set up a breading station using 3 baking dishes or pie plates. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper. In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine.
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