Friday, January 3, 2014

Homemade Fermented Remoulade Sauce/ Sourdough Crabcakes

I am a big fan of seafood!  Living by the coast gives me plenty of opportunity to eat seafood... if only my family shared my love of salt-water dwellers :(  Thankfully, I was able to squeeze in a meal I have been craving for quite some time:  crab cakes with fermented remoulade sauce. 
Since living in the New Orleans area, I have been wanting to make a homemade version of that spicy, tangy sauce that is so good on... well, everything!  Since the base is mayonnaise, you can use it to spruce up anything that you would eat with mayo- even sandwiches (especially po-boys).  Here is my version of remoulade that will have your taste buds singing:
For a truly fermented sauce, make this one day ahead of time
1 c homemade mayo (for this recipe, I used Kelly the Kitchen Kop's copycat recipe for Hellmann's)
2 T Dijon mustard
2 T ketchup
1 T fresh lemon juice
1 T Worcestershire sauce
1/2 c chopped green onion
1/4 c chopped fresh parsley
1 stalk chopped celery
2 cloves garlic, pressed
2 t Tabasco
1/4 t ground black pepper
(the original recipe called for 1 t paprika, but I left it out)
1 T whey
Put all the ingredients in a food processor and blend until smooth.  Place in a jar and cap.  Let sit for about 8 hours on your counter, then refrigerate.  The whey will help your sauce stay fresh for longer and add probiotics for your tummy :)
Here's my remoulade, fermenting happily on the counter!
For the sourdough crab cakes, I tweeked a Paula Deen recipe from Food Network.  She knows her way around a southern kitchen, although some of her ingredients are less than ideal.  I have switched the bad ingredients for better ones, as well as adding a bit of homemade flavor :)
What you'll need for homemade, delicate crab cakes:
1 lb lump crabmeat, flaked
1/3 c sourdough bread crumbs (I processed a couple dry pieces of homemade sandwich bread)
3 finely chopped green onions
1/2 c finely chopped green pepper
1/4 c homemade mayo
1 egg
1 t Worcestershire sauce
1 t dry mustard
1/2 lemon, juiced
1/4 t garlic powder
1 t sea salt
dash of cayenne pepper
1/2 c coconut oil
sourdough crumbs for sprinkling

Mix all ingredients in a bowl (except coconut oil and remaining sourdough crumbs), using hands to really mix well.  Shape into patties and sprinkle with remaining sourdough crumbs.  Heat coconut oil to 350 F.  Fry crab cakes in batches- cook about 5 minutes on each side, careful to flip them without breaking.  Let rest on paper towel before serving warm with homemade remoulade.

Treat yourself with these homemade beauties!  They are worth the extra effort :)  Enjoy!