Happy Friday, Loves! I don’t know about y’all, but lately date night at home seems more fun to me than going out to dinner. I can pick any wine I want and eat whatever I want all in the comfort of my home…with my hubby and pup too! Tonight, I am making the Defined Dish Cajun Crab Cakes and Remoulade for dinner with asparagus and a big glass of my current favorite white wine, Honig Sauvignon Blanc.
Because they are light and filling at the same time, crab cakes are one of my favorite meals for a hot summer night. These delicious crab cakes not only pack a big punch of flavor, but they are also Whole30 and Paleo-compliant, like most of the amazing recipes Alex creates.
Cajun Crab Cakes and Remoulade recipe excerpted from The Defined Dish: Healthy and Wholesome Weeknight Recipes © 2019 by Alex Snodgrass.
FOR THE REMOULADE
¼ cup homemade mayo
1 tablespoon creole or dijon mustard
1 tablespoon fresh lemon juice (1/2 lemon)
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 green onion (White and green parts), finely chopped
2 cloves garlic, minced
1 teaspoon capers, roughly chopped
1 teaspoon Louisiana-style hot sauce
1 teaspoon dill relish, no sugar added
½ teaspoon apple cider vinegar
½ teaspoon paprika
½ teaspoon kosher salt
1/8 teaspoon cayenne pepper
FOR THE CRAB CAKES
16 ounces fresh lump crab meat
½ red bell pepper, seeded and finely diced
2 green onions (White and green parts), thinly sliced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, plus more for serving
2 tablespoons arrowroot starch
4 celery stalks, ends trimmed and cut diagonally into 1-inch pieces
1 medium white onion, halved and thinly sliced (2 cups)
3 garlic cloves, very thinly sliced
For the Crab Cakes:
- Line a baking sheet with parchment paper.
- In a large bowl, combine the crabmeat, bell pepper, green onions, mayo, cassava flour, salt, red pepper flakes, black pepper, cayenne pepper and thyme. Use a fork to mix until just combined.
- Using 1/2 cup measuring cup, scoop out crab mixture and, using your hands, form into patties. Set on the prepared baking sheet and refrigerate for about 20 minutes so that they firm up.
- Pour the almond flour on a plate. Very lightly dredge each chilled crab cake in the flour and tap off any excess flour. You don’t want them caked in flour or they’ll taste dry, just lightly dusted. Return the coated crab cakes to the baking sheet.
- In a large non-stick skillet, heat the olive oil over medium-high heat. When very hot, but not smoking, carefully arrange the crab cakes in the bottom of the skillet, taking care not to crowd the pan. You will most likely have to do this in batches. Sear the patties until golden brown and slightly crispy, about 3-4 minutes on the first side. Using a sturdy spatula, carefully flip, and continue to cook on the other side for 3 more minutes. Transfer the cooked crab cakes to a wire rack to keep them from getting soggy before serving. Repeat with the remaining crab cakes.
- Serve with hot remoulade and enjoy.
To Make the Remoulade:
- In a medium bowl, combine the mayo, mustard, lemon juice, parsley, green onion, garlic, capers, hot sauce, relish. apple cider vinegar, paprika, salt and cayenne pepper. Stir to combine. Cover and refrigerate until ready to serve.
What are you cooking up this weekend?! Leave me a comment and let me know!