Real Cajun crabcakes

• Seafood

  • 1 lb Lump crab meat, best-quality

• Produce

  • 1 Garlic clove
  • 2 tbsp Italian parsley
  • 1 Jalapeno pepper, small
  • 2 Jalapeno remoulade
  • 1/2 Lemon, Juice of
  • 1 Lime, Juice of
  • 1/2 Onion, small
  • 1/2 Poblano chile
  • 1 bunch Scallions

• Refrigerated

  • 1 Egg

• Condiments

  • 3 dashes Louisiana hot sauce
  • 1 1/4 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Cayenne
  • 1/4 tsp Chile powder, pure
  • 1/4 tsp Red pepper flakes
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Red wine vinegar
  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 3/4 cup Bread crumbs, fresh

• Dairy

  • 1 tbsp Butter

• Other

  • 1 teaspoon Creole (or whole-grain mustard
  • 1 Scallion (white and green parts, finely chopped

Found on justapinch.com

Ingredients

• 1 pound best-quality lump crab meat (not pasteurized)
• 1 tablespoon butter
• ½ small onion, finely chopped
• ½ poblano chile, stemmed, seeded, and finely chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• ¼ teaspoon pure chile powder (like ancho, New Mexico, or chipotle)
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne
• 1 egg, lightly beaten
• ¼ cup mayonnaise
• 1 teaspoon Creole (or whole-grain) mustard
• Several dashes of Louisiana hot sauce
• 1 scallion (white and green parts), finely chopped
• 2 tablespoons chopped Italian parsley
• Juice of ½ lemon
• ¾ cup fresh bread crumbs
• 2 tablespoons vegetable oil, plus more as needed
• Jalapeño Remoulade (recipe follows)
• Jalapeño Remoulade
• From Real Cajun by Donald Link and Paula Disbrowe (Clarkson Potter, 2009)
• Makes about 1 ¼ cups
• For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.
• 1 small jalapeño pepper, stemmed, seeded, and finely chopped
• 1 bunch scallions (white parts only), thinly sliced
• 1 cup mayonnaise
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 teaspoons red wine vinegar
• Juice of 1 lime