Crab Cakes with Vanilla Remoulade

Crab Cakes with Vanilla Remoulade

Ingredients

Vanilla Rémoulade Sauce

Polenta

  • 3 cups (or more) organic vegetable or chicken stock
  • 2 tablespoons butter
  • 1 cup polenta
  • White pepper to taste
  • Salt to taste

Crab Cakes

  • 12 oz. canned or frozen lump crab meat
  • 1 cup plain dry bread crumbs
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 finely chopped green onion
  • 3 tablespoons finely diced red bell pepper
  • 1 teaspoon finely chopped fresh Italian parsley
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Sauce

Combine the mayonnaise, tomato paste and Vanilla Extract in a bowl and mix well. Chill, covered, in the refrigerator.

Polenta

Combine 3 cups stock, the butter and polenta in a large saucepan and stir to combine. Simmer for 15 to 20 minutes or until thick and creamy, adding additional stock if polenta becomes too thick. Season with white pepper and salt.

Crab Cakes

Rinse and drain the crab meat, discarding any shell fragments. Place 1/2 cup bread crumbs in a shallow dish. Combine the crab meat, mayonnaise, egg, 1/2 cup bread crumbs, green onion, bell pepper, parsley, cayenne pepper, salt, black pepper and Vanilla Extract in a large bowl and mix well. Shape into patties. Dredge in the bread crumbs to coat. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and golden brown.

Serve the crab cakes with the polenta and Vanilla Rémoulade Sauce.

Vanilla Rémoulade Sauce

Polenta

  • 710 ml (or more) organic vegetable or chicken stock
  • 2 tablespoons butter
  • 160 grams polenta
  • White pepper to taste
  • Salt to taste

Crab Cakes

  • 340 grams canned or frozen lump crab meat
  • 110 grams plain dry bread crumbs
  • 60 ml mayonnaise
  • 1 egg
  • 1 finely chopped green onion
  • 3 tablespoons finely diced red bell pepper
  • 1 teaspoon finely chopped fresh Italian parsley
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Sauce

Combine the mayonnaise, tomato paste and Vanilla Extract in a bowl and mix well. Chill, covered, in the refrigerator.

Polenta

Combine 710 ml stock, the butter and polenta in a large saucepan and stir to combine. Simmer for 15 to 20 minutes or until thick and creamy, adding additional stock if polenta becomes too thick. Season with white pepper and salt.

Crab Cakes

Rinse and drain the crab meat, discarding any shell fragments. Place 55 grams bread crumbs in a shallow dish. Combine the crab meat, mayonnaise, egg, 55 grams bread crumbs, green onion, bell pepper, parsley, cayenne pepper, salt, black pepper and Vanilla Extract in a large bowl and mix well. Shape into patties. Dredge in the bread crumbs to coat. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and golden brown.

Serve the crab cakes with the polenta and Vanilla Rémoulade Sauce.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    30 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract