I’ll be happy when I perfect Salmon Patties and Crab Cakes. These were pretty good and I’m saving them here so I can make them again and again. I’m pretty sure I can use the same recipe with Salmon and have a winner too.
- 8 oz fresh lump crab
- 1 egg
- 2 tablespoons mayo
- 1/2 to 1 teaspoon Annie’s Horseradish Mustard
- 1/2 cup crushed pork rinds
- Seasonings (I used Frontier Mexican Blend, cayenne & black pepper)
- Hot sauce (a few dashes)
- dash Worcestershire, dash Red Boat fish sauce
- a couple of tablespoons chopped fresh cilantro
- a few tablespoons chopped leek (or onion)
- a few tablespoons chopped celery
- Ghee for frying
- Crush pork rinds by putting them in a gallon size plastic bag and roll/crush with rolling pin.
- Chop leek and celery, saute lightly.
- Mix pork rinds and dry seasonings in a small bowl.
- In a large bowl, beat egg, add mayo, mustard, Worcestershire & Red Boat. Stir well.
- Fold seasoned pork rinds, leeks & celery into egg mixture. Fold in crab and cilantro.
- Makes 5 patties using a 1/3 cup measuring cup.
- Refrigerate patties on parchment paper for at least 1 hour. (this helps them hold together while cooking)
- Heat Ghee in a cast iron skillet. Fry patties turning once. Let first side get a nice golden brown to help hold together when turning.
- 1 cup mayo
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped cilantro
- 1 tablespoon hot sauce
- 2 teaspoons whole-grain mustard
- 2 cloves garlic, minced
- 2 teaspoons capers, roughly chopped
- 1 teaspoon worcestershire sauce
- 1 teaspoon smoked paprika
- 1 tablespoon onion, finely chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
Mix all ingredients together. Refrigerate. Let sit for at least one hour. Overnight is best. This makes enough to have Remoulade all week. Having on Fried Green Tomatoes tomorrow 🙂 And maybe Fried Eggplant another night. I’ll be using crushed pork rinds to bread these too. It works really well.