Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
Crab Cake Sliders with Remoulade1 pound crabmeat, picked over for shells1/2 red bell pepper, finely diced5 scallions, sliced2 shallots, minced2 lemons, juiced (divided)1/2 cup panko breadcrumbs3/4 cup mayonnaise (divided)1 large egg2 tsp worcestershire sauce1 tsp ground mustard2 tsp onion powder1 tsp cayenne pepper2 tbsp olive oil15 slider buns (or dinner rolls, in a pinch)1/2 cup fresh spinach2 tbsp cocktail sauce1-1/4 tsp salt (divided)1/4 tsp pepperIn a small bowl, whisk together the cocktail sauce, 1/2 cup mayo, juice of 1 lemon, 1/4 tsp salt, and 1/4 tsp pepper.  Once combined, cover with plastic wrap and let sit in the fridge.In a large bowl, combine the crab, red pepper, scallions, shallots, juice of 1 lemon, panko, 1/4 cup mayo, egg, worcestershire, ground mustard, onion powder, 1 tsp salt, and cayenne.  Gently work the mixture with your hands, then shape into 15 slider-sized patties.Heat the oil in a large skillet over medium-high heat.  Once hot, work in batches to place the crab cakes in the pan and saute until browned, about 4-5 minutes per side.Place the crab cake sliders onto the buns and top with the remoulade and spinach, then serve.Approximate Nutritional Values:  http://www.food.com/recipe/crab-clam-cake-sliders-with-easy-lemon-aioli-450676

Crab Cake Sliders with Remoulade


1 pound crabmeat, picked over for shells
1/2 red bell pepper, finely diced
5 scallions, sliced
2 shallots, minced
2 lemons, juiced (divided)
1/2 cup panko breadcrumbs
3/4 cup mayonnaise (divided)
1 large egg
2 tsp worcestershire sauce
1 tsp ground mustard
2 tsp onion powder
1 tsp cayenne pepper
2 tbsp olive oil
15 slider buns (or dinner rolls, in a pinch)
1/2 cup fresh spinach
2 tbsp cocktail sauce
1-1/4 tsp salt (divided)
1/4 tsp pepper



In a small bowl, whisk together the cocktail sauce, 1/2 cup mayo, juice of 1 lemon, 1/4 tsp salt, and 1/4 tsp pepper.  Once combined, cover with plastic wrap and let sit in the fridge.

In a large bowl, combine the crab, red pepper, scallions, shallots, juice of 1 lemon, panko, 1/4 cup mayo, egg, worcestershire, ground mustard, onion powder, 1 tsp salt, and cayenne.  Gently work the mixture with your hands, then shape into 15 slider-sized patties.

Heat the oil in a large skillet over medium-high heat.  Once hot, work in batches to place the crab cakes in the pan and saute until browned, about 4-5 minutes per side.

Place the crab cake sliders onto the buns and top with the remoulade and spinach, then serve.




Approximate Nutritional Values:  http://www.food.com/recipe/crab-clam-cake-sliders-with-easy-lemon-aioli-450676

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