Sometimes, it’s the simple, yet elegant “old standby” dishes that get the most attention. Event caterers have next-leveled wedding fare with creative twists on dishes, serving vessels and flavors. Time and again, however, couples crave favorites that they know will be a big hit with their guests.
Enter the not-so-humble crabcake! Its umami flavors are familiar, and it can either be an appetite-whetting app or a filling dinner. This one’s enhanced with fresh tarragon remoulade. It’s a cinch to make, so why not wow your home guests with a wedding-crowd favorite?
Crabcakes with Tarragon Remoulade
Serves 3
Prep Time: 20 minutes
Cook time: 25 minutes
Total Time: 45 minutes
Ingredients:
For tarragon remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons chopped capers
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt, to taste
- Granulated garlic, to taste
- Granulated black pepper, to taste
Method:
- In a bowl, combine all ingredients and mix well. Set aside.
For crabcakes:
- 1 egg
- 1 teaspoon whole grain mustard
- 3/4 cup mayonnaise
- 1 pinch of salt
- 1 pinch of granulated black pepper
- 1 pinch of granulated garlic
- 1/2 cup panko bread crumbs, unseasoned
- 1 pound jumbo lump crab meat
- Nonstick pan spray
- 2 ounces butter, melted
Method:
- Preheat oven to 365°F.
- In a medium size bowl whisk egg, mustard, mayonnaise, salt, pepper, garlic, bread crumbs and mix well. Add crab meat, and slowly mix by hand for about 15 seconds.
- Spray a small baking sheet pan with nonstick pan spray.
- Using a 3-ounce ice cream scoop, form six crabcakes. Brush melted butter on crabcakes.
- Cook for about 22 to 25 minutes, or until internal temperature reaches 165°F.
- Dollop remoulade atop crabcakes.
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Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in a row. Learn more about Robert Ryan Catering & Design and tour our venues. Subscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.
All photos courtesy of Robert Ryan Catering & Design