A great seafood dish, dietary and healthy like all seafood. Perfectly saturates and stimulates energy and good mood.
Yield: 4 servings (serving: 2 crab croquettes and approximately 2 tablespoons of sauce)
Total cooking time: 20 minutes
450 gr peeled crab meat
2 tablespoons finely chopped green pepper
1.5 tablespoons light mayonnaise
1/4 teaspoon black pepper
1/4 cup light mayonnaise
2 teaspoons minced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1.5 teaspoons Dijon mustard
3/4 teaspoon capers, chopped
3/4 teaspoon white wine vinegar
1/4 teaspoon red pepper powder
Greens for salad
1. To prepare crab croquettes, put crab meat on several layers of paper towels. Mix crab meat, pepper, and the following 4 ingredients (the binder is a beaten egg), gently mixing. Divide the breadcrumbs into two unequal parts, move 1/4 cup to the side, you will need it later, and pour 3/4 cup of breadcrumbs into a shallow dish.
2. Divide the mixture of crab meat and ingredients into 8 equal parts. Shape croquettes for each piece with a croquet thickness of approximately 2 cm. Bread in breadcrumbs. Heat a large frying pan over medium heat. Add 1 tablespoon of oil. Put the crab croquettes in a pan and cook for 3 minutes on each side or until golden brown. Remove the finished crab croquettes from the pan. Repeat the frying with the remaining raw crab croquettes prepared for frying, sprinkle the finished crab croquettes with breadcrumbs and sprinkle with oil.
3. Prepare the remoulade sauce by mixing 1/4 cup mayonnaise and the remaining ingredients. Place two crab croquettes on a plate and pour them with remoulade sauce.
For minced crab:
- Crab 300 g
- Shrimp 150 g
- Bechamel sauce 50 g
- Mayonnaise 50 g
- Leek 50 g
- Salt and pepper to taste
For minced meat: crab meat and shrimp, pass through an electric meat grinder, add bechamel sauce, mayonnaise, leek, salt, pepper and mix.
Blind the patties, fry on both sides for 1 minute in a mixture of butter and olive oil, then bake in the oven at 180 degrees for 4 minutes.
Pour the tom yum sauce on a plate, put the patties on top, next to it - fried mini-corn, garnish with sesame seeds and coconut chips.
Cooking in steps:
To make homemade Remoulade sauce, we need, first of all, mayonnaise. You can buy it already in the store, but I propose to make it literally in minutes on your own. So, the products on the list: refined vegetable (I have sunflower oil), one fresh medium-sized chicken egg, salt (not necessarily sea), pickled cucumbers, feather green onions, fresh parsley, French mustard (grains), fresh garlic, sugar and ground black pepper. Other additives that I mentioned above, you can also use at your discretion.
First of all, prepare homemade mayonnaise - the basis for the Remoulade sauce. Faster, more convenient and easiest to make it with a hand blender, but a mixer is also great. Many people are afraid to cook mayonnaise at home using eggs, but I’ll tell you one secret: if you drop a raw chicken egg in boiling water for one minute and then put it in a container of ice water, the likelihood of salmonella infection is minimized. Break the fresh chicken egg into the container.
Add a pinch of salt and sugar.
Now put the blender in the jar - vertically. In this position, he will be in the whole process of making homemade mayonnaise (that is, about a minute). Turn on the blender and break through all the products for about 15 seconds. Then pour in a thin stream of vegetable oil, without stopping whipping.
This is how our homemade mayonnaise looks after a few seconds - the sauce instantly begins to thicken. The secret of mayonnaise is simple - the more oil, the fatter and thicker it is.
At the end, add lemon juice and beat for another 5 seconds. We try mayonnaise on a balance of tastes - if you don’t have enough salt, sugar or acidity, add another drop of the necessary product.
As you can see in the photo, homemade mayonnaise in such proportions turns out to be quite thick, it holds its shape perfectly and does not spread.
It remains only to introduce additives to taste that are not whipped, but simply interfere with mayonnaise. Here I have pickled cucumbers, which I sliced in a very small cube, chopped fresh parsley and a green onion, a clove of garlic passed through a press, freshly ground black pepper and French mustard seeds.
We mix everything and send the Remoulade sauce to the refrigerator - in fact, it is ready, but still it is advisable to let it brew for at least half an hour so that the tastes combine.
Such a sauce is perfectly combined with fish and seafood, in harmony with baked vegetables, and also suits a bird well. I love Remoulade just with brown bread and fresh vegetables.