Crab Cake Fritters with Spicy Remoulade Sauce

32 each

 Crab Cake Fritters *(see sub recipe below)
4 cups Spicy Remoulade Sauce*(see sub recipe below)
1 cup  Apple Fennel Slaw*(see sub recipe below)

Instructions:
To Plate place the chilled apple fennel slaw on the center of a serving plate. 
Place 8 fritters around the outside of the apple-fennel slaw. 
Place the spicy remoulade sauce on the side for dipping.

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Crab Cake Fritter Batter
Yield 4 servings

1 lb 

 Elliott’s Crab Cakes
8 oz Flour
2 Tbsp Baking powder
3 Tbsp Corn Starch
3 each Eggs (extra large)
3 each Eggs (extra large, whites only)
¼ cup Milk 2%
4 ounces Corn, fresh cut from the cob
2 ounces Cilantro, minced
2 ounces Green onion, minced
6 cups Canola oil (for cooking)

Instructions:

  1. Sift together the flour, cornstarch and baking powder.
  2. In a large mixing bowl, whip together the eggs, egg whites, and milk.
  3. Add the sifted flour and mix to combine.  Do not over mix.
  4. Mix Elliott’s crab cakes with all the other ingredients and fold into the batter and mix well to incorporate.
  5. To cook, place canola oil in a deep saucepan and heat over medium. 
  6. A Place 1-ounce portion of the fritter batter into the oil when hot and cook to golden and all of the batter is cooked through. 
  7. The fritters should cook to an internal temperature of 130 degrees.  Place on a paper towel after cooking to remove excess oil.
  8. Season to taste with salt and pepper or blackening spice
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Spicy Remoulade Sauce Yield 2 cups

1 1/3 cups Mayonnaise
4 Tbsp Lemon Juice
1 tsp Tomato paste
¾ tsp  Shallots, minced fine
½ Tbsp Capers, drained and minced fine
½ Tbsp Mustard, Dijon
2 ¾ ounces Celery, minced fine
1/8 tsp  Cayenne pepper
1 ounce  Onion, minced fine

Instructions:
Combine all ingredients and mix well. 
Refrigerate until needed.

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Apple & Baby Fennel Slaw
Yield 2 cups

1 cup Granny Smith apples (fine julienne)
1 cup Fennel, baby  (washed and fine julienne)
¼ ounce Pea Shoots (remove stems)
3 Tbsp. Orange juice
3 Tbsp. Olive oil
to taste  Salt and Pepper

Instructions:
Combine all ingredients and mix well right before plating.

1201 Alaskan Way, Pier 56 | Seattle, Wa 98101 | (206) 623-4340