Marquise’s Famous Crabcakes (with 3 delightful toppings)

A good friend of mine made these crab cakes for me.  They were the first crab cakes that I ever liked and opened me up to the world of crab cake tasting and crab cake connoisseurship.  I remember how reluctant he was to give me the recipe stating, ‘I don’t want you to make them for a bunch of dudes’.  Haha!  Well to be fair to him, all I’ll give you is the ingredients; I won’t give you measurements or methods- I never measure for these anyway!

You’ll notice that the crab cakes pictured are smaller and are featured on top of a salad- I made them mini crab cakes for a party I was going to and couldn’t resist having two for lunch on top of a healthy salad with some mango salsa (no need for dressing!) but they are delicious made larger as a main dish feature or in a sandwich.  You’ll also see 3 fantastic toppings for these crab cakes:  A Creamy Lemon Caper Sauce, A Mango Salsa, and a Spicy Remoulade

 


Marquise’s Famous Crab Cakes

 

I have never measured- I just throw stuff in

1 can lump crab meat

red onion

red bell pepper

green

mayonnaise

spicy mustard

Tabasco

fresh ground pepper

pinch of salt

enough bread crumbs to hold it together, but not too much

Sauces left to right: Creamy Lemon Caper Sauce, Mango Salsa, and Spicy Remoulade Sauce

Creamy Lemon Caper Sauce

Ingredients
2 tablespoons capers, rinsed and drained
2 tablespoons mayonnaise
1-tablespoon fresh lemon juice
½ teaspoon Dijon mustard

Directions

Mix ingredients

Mango Salsa! This is also fantastic on top of fish and shellfish

Mango Salsa

Ingredients

  • 1 cup red onions, charred and chopped (quarter inch pieces)
  • 3 mangos (drained and chopped in quarter inch pieces)
  • 1/4 cup diced red pepper (eighth of an inch pieces)
  • 1/2 cup mango puree  (blend together freshly squeezed lemon juice from half of lemon, freshly squeezed juice from half of an orange or a splash of store bought orange juice, a teaspoon of agave syrup, mango chunks from 1 mango)
  • 1/4 cup scallions (chopped on bias)
  • ¼ cup chopped fresh cilantro
  • 1 jalapeno pepper (optional)

Directions

1.  Peel and slice red onion in 2 to 3 large pieces lay on hot grill and char or broil in oven.

2. Chop the red onion into quarter inch pieces.

3.  Dice the Mango, red and jalapeño pepper.

4.   Mix all the ingredients together

Spicy Remoulade Sauce

Approximately:

1 cup mayonnaise

¼ cup Tabasco

1 teaspoon fresh ground pepper

splash of milk

Sauce:  put all ingredients into a shaker and shake.  Serve on the side, or on top of the crab cakes for a kick of spice!

Advertisements

2 thoughts on “Marquise’s Famous Crabcakes (with 3 delightful toppings)

  1. These crab cakes sound delicious. I imagine the addition of a little sweet red pepper and a gentle kick of tasbasco running through the crab meat is fantastic and your three sauces sound great. Thanks for sharing

  2. Pingback: Rachael’s Birthday « The Sassy Stove

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s