How to make Melrose crab cakes with grilled vegetables and remoulade sauce
Melrose crab cakes with grilled vegetables and remoulade sauce
Serves 6 2x premium jumbo lump crabmeat ½ cup fresh white bread crumbs 2 whole eggs 1 tbsp Dijon mustard 2 drops Tabasco 1 tsp salt ¼ tsp pepper 3 tbsp finely chopped parsley ½ tsp Worcestershire sauce
Preparation 1. Pick and drain crabmeat 2. In a bowl combine eggs, salt, pepper, mustard, Tabasco, parsley and Worcestershire. Whisk together. 3. Add crabmeat to egg mixture and gently fold in. 4. Add bread crumbs and fold in gently. 5. Form into 3 oz. portions.
Creating the dish 18 slices zucchini 18 slices plum tomato 36 spears asparagus 3 tbsp olive oil 1 cup remoulade sauce 4 Tbsp grapeseed oil 12 crab cakes 2 large bunches of watercress
1. Preheat oven to 400°F (Gas Mark 6) and turn on grill. 2. In a medium saute pan, heat grapeseed oil and sear the crab cakes in the pan, browning each side. Place in pre-heated oven until cooked through, for 7-8 minutes. 3. Drizzle vegetables with olive oil and place on grill, sear both sides and season. Divide among six plates. Garnish with remoulade sauce and watercress. Place crab cakes over vegetables and serve.