Crab meat is not the cheapest treat, but if you haven’t found crab meat, cook cutlets from more affordable crab sticks. The dish seems intricate, but actually, pretty simple – you don’t need any special cooking secret culinary techniques. A wonderful fragrant and delicate remoulade – mayonnaise-based sauce can be used to to add to the dish the freshness of green onions.
Recipe author – Chef Virginia Willis (USA) – Lecturer Kajun and Creole cuisine, author of books about outdoor activities, 20one 6 Laureate in the Health Category
Time: 50 min Difficulty: easy. Quantity: 24 meatballs. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Crab cutlets
- 450 gr crab sticks, sort out from cartilage
- 1/3 Art. breadcrumbs
- 2 tbsp. l mayonnaise
- 1.5 tsp Worcestershire sauce
- 1/4 tsp Creole seasoning, or to taste
- A drop of hot sauce
- 1 large egg, beat lightly
- Zest of 1 lemon
- 1/4 Art. canola oil, plus optionally, if would need
- Village remoulade, recipe attached, for serving
- Chopped chives, for decoration
Village Remoulade
- 1 tbsp. mayonnaise
- 1 tbsp. l chopped chives
- 1 tbsp. l freshly squeezed lemon juice
- 1 tbsp. l whole-grain Dijon mustard
- 0.5 tsp hot sauce, or to taste
- 2 – 3 onion bulbs, only the white and green parts, chop finely
- 1 stalk of celery, chopped very finely
- 1 clove garlic, finely chopped
Recipes with similar ingredients: crab meat, breading crackers, mayonnaise, Dijon mustard, spicy sauce, sauce Worcestershire, Kajun seasoning, celery, lemon juice, onion green garlic
Recipe preparation:
- In a bowl, mix the crab sticks, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, spicy sauce, egg, lemon zest; season with salt and ground pepper (mixture get a little wet). Shape the cutlets with a small spoon for ice cream. Place on a baking sheet with wire rack and refrigerate for approximately 30 minutes.
- Cover the pan with paper towels and place it next to it. with a stove. In a large skillet over medium heat, heat the canola butter. Using a curved spatula, gently move the patties into heated oil, avoiding crowding. About 2 toast мин. on each side to golden brown. Take out pans and transfer to a prepared pan to drain excess oil.
- Serve warm with a serving of village remoulade, garnishing with chives. Village remoulade: mix in a cup mayonnaise, chives, lemon juice, mustard, spicy sauce, green onions, celery and garlic. Salt, pepper. Cover and place in refrigerator for 1 hour so that the flavors mix together. Try and add salt and pepper if necessary. Sauce can Store in the refrigerator for up to 3 days in a hermetically sealed container. Serve chilled.
