Crab Cakes With Red Beet And Horseradish Rémoulade Recipe
Crab Cakes With Red Beet And Horseradish Rémoulade. Discover our recipe.
Keywords
- Crab Cakes With Red Beet And Horseradish Rémoulade
- recipe
- radish
- beet
- crab
- Fruits
- Vegetables and Other Produce
- vegetable
- Main Ingredients
- shellfish
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Ingredients
- BEET AND HORSERADISH RÉMOULADE:
- 1 bunch small beets
- Extra-virgin olive oil for coating if baking, plus
- 1/4 cup extra-virgin olive oil
- 1 tablespoon rice or champagne vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly-grated horseradish - (to 3)
- 1/4 teaspoon freshly-ground black pepper
- CRAB CAKES:
- 3/4 pound yellow Finn potatoes - (to 1 lb)
- 1 pound fresh blue-crab meat picked clean
- 1 red bell pepper roasted, peeled, seeded, and minced
- 3 scallions, white part only minced
- 3 tablespoons minced fresh parsley
- 1/2 jalapeño seeded, minced
- 1 egg
- 6 tablespoons mayonnaise - (to 7)
- 2 teaspoons salt
- 1/2 cup fresh toasted bread crumbs - (to 3/4)
- Peanut oil for frying
- Lemon wedges for garnish
- Chervil or tarragon sprigs for garnish
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