Shrimp Cakes With Grain Mustard Remoulade Recipes

STONE CRAB AND WHOLE GRAIN MUSTARD REMOULADE

Steps:

• Combine mayonnaise, ancho powder, mustard, and lemon juice. Serve as a dip for crab claws.

SHRIMP RéMOULADE

Steps:

• Whisk together the mustard, paprika, cayenne and 11/2 teaspoons salt in a deep bowl. Beat in the vinegar. Whisking constantly, pour in the oil in a slow, thin stream and beat until smooth and thick. Add the scallions, celery and parsley and mix well. Cover tightly with plastic wrap and let rest at room temperature for at least 4 hours.
• Shell and devein the shrimp. Rinse them under cold water. Bring 2 quarts of water to a simmer in a large pot. Add the remaining salt. Drop in the shrimp and cook, uncovered, for 3 to 5 minutes, until pink and firm. Drain, let cool, then chill until ready to serve.
• Mound the shredded lettuce on individual chilled plates. Arrange the shrimp on top, spoon some of the sauce over them -- reserving the rest for another use -- and serve immediately.

CRAB CAKES WITH SPICY REMOULADE

Steps:

• Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.
• Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.
• Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.
• Using floured hands, divide crab mixture into 10 portions.
• Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.
• Heat thin layer of oil in large skillet over medium heat.
• Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.
• Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.

CRAB CAKES WITH WHOLE GRAIN MUSTARD REMOULADE

Steps:

• For Crab Cakes:.
• Mix all ingredients, except flour and oil in a large bowl.
• Shape into patties and dust with flour.
• NOTE: Can be frozen at this point.
• Heat oil in a large skillet over medium heat.
• When oil is hot, carefully place crab cakes, in batches, and fry until browned.
• About 4- 5 minutes.
• Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
• Serve with Whole Grain Mustard Remoulade or favorite sauce.
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• For Whole Grain Mustard Remoulade:.
• Combine all ingredients and serve with cakes.
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• If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).

SHRIMP REMOULADE

Steps:

• Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.
• Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.

SHRIMP AND HEARTS OF PALM RéMOULADE

Steps:

• For rémoulade:
• Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• For shrimp:
• Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
• Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.