Children's Hospital TelethonAurora Catering's

Imitation Crab Cakes with Scratch Remoulade Sauce
Yield 16 - 18 Cakes

Ingredients

1 LB SURIMI CRABMEAT (See Chef Notes Below)
1 -1/2 CUPS MAYONNAISE 
1 -1/2 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
1 TBSP FRESH GARLIC (Minced very fine)
1 BUNCH GREEN ONIONS (Chopped fine)
1 CUP ITALIAN SEASONED BREAD CRUMBS
1/4 TSP LIQUID CRAB BOIL
2 TBSP GRATED PARMESAN CHEESE
2 EGGS (Beaten)

2 EGGS (Beaten)
1 CUP MILK

2 CUPS WHITE FLOUR
1/2 LB BUTTER

Trout Meuniere is a New Orleans FAVORITE!Method
Surimi or imitation crabmeat usually comes in large pieces, so you want to chop up the pieces into ones that look like they are from a blue crab rather than a snow crab.

Use a large stainless steel mixing bowl and fold together the first 10 ingredients.  Then use your hands to form cakes into about the size of a small biscuit. (about 1 inch high by 2 1/2 inches in diameter).  You should have enough to make about 16 - 18 cakes.

In a separate bowl, mix together the liquid batter of eggs and milk. Also in a small baking sheet pan add the flour.

Use a 12 inch Teflon skillet and over medium heat melt the butter.  Dredge the cakes one by one into the liquid batter, then roll them in the flour, then into the skillet. Do this until the skillet is full.  Allow the cakes to slow fry in the butter, when golden brown, turn and cook on the second side until it is golden brown.  You only want to turn the cakes once.  This will help to insure that they do not break up. Reserve cakes warm while the remaining others are cooked.

Alternate Method
If you like a meuniere sauce, then use the recipe in the traditional crab cakes with meuniere sauce recipe.

Plate Presentation
In a large heated ceramic platter arrange the cakes . Garnish with our with a teaspoon of the From Scratch Remoulade Sauce poured over the top of each cake. Serve

Chef's Notes:
Surimi or imitation crabmeat is not really crabmeat!  It is made from fish meat, and processed into a paste; then reformed and flavored to taste like snow or king crab claw meat. For this recipe it works well if you season the dish more than what you would for our GREAT Louisiana Lake Blue Crabs.

This is the one of the recipes that Laurent and I cooked on the 2008 Children's Hospital Miracle Network Telethon.

 

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2008 Aurora Catering, Inc. All rights reserved.
Revised: June 04, 2008.