When I need a taste of the Chesapeake, I look no further than Crab Cakes with Remoulade Sauce. If I’m lucky to be at my home on the Rappahannock River, I stop at The River Market in White Stone
to pick up the BEST ever ready-to-cook cakes. In these parts, folks are picky about their crab cakes (do they have too much “filler” or not enough lump crab meat?). Like my on-going quest for the best Key Lime Pie, I have looked far and wide, and these cakes are my personal favorite, so far that is.
My favorite complement to these delicacies is Remoulade Sauce. Credit for this goes to lDd for sharing this family (an aunt who goes by “B”) recipe with me.
B’s Remoulade Sauce1/4 cup fresh lemon juice 1/4 cup tarragon vinegar 1/4 cup prepared mustard 1/4 cup horseradish 2 teaspoons salt 1/2 teaspoon pepper 2 teaspoons paprika 2 tablespoons ketchup dash of cayenne pepper 1/2 cup each finely chopped green onion and celery 3/4 cup vegetable oil
Mix all ingredients except oil. Add oil, whisking slowly to incorporate. Refrigerate. Best made a few hours ahead of time to allow for flavors to meld.
May 14, 2013