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Louisiana Style Fish Cakes With Quick Remoulade Sauce Recipe
|Flounder fillet/Other firm fleshed white fish||1⁄2 Pound|
|Olive oil/Vegetable oil||3 Tablespoon|
|Scallions||1 Bunch (100 gm) (6 To 8 In Number)|
|Canned lump crabmeat||6 Ounce, drained (1 Can)|
|Eggs||2 , lightly beaten|
|Dijon mustard||5 Tablespoon|
|Fine unseasoned breadcrumbs||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Pickle relish||1⁄2 Cup (8 tbs)|
|Tarragon||1 1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2718 Calories from Fat 1559
% Daily Value*
Total Fat 175 g269.1%
Saturated Fat 39 g194.9%
Trans Fat 0 g
Cholesterol 819 mg
Sodium 4787.4 mg199.5%
Total Carbohydrates 200 g66.6%
Dietary Fiber 13.5 g53.8%
Sugars 57.6 g
Protein 94 g187.5%
Vitamin A 87% Vitamin C 40%
Calcium 62.5% Iron 89.5%
*Based on a 2000 Calorie diet
2 Meanwhile, coarsely chop the scallions.
3 In a medium bowl, combine the crabmeat with the eggs, 2 tablespoons of the mayonnaise, 2 tablespoons of the mustard, 1/2 cup of the breadcrumbs, the pepper and cayenne. Stir in the scallions.
4 Flake the flounder and combine it with the crabmeat mixture.
5 Form the mixture into patties about 3 1/2 inches in diameter and 1/2 inch thick and dredge in the remaining 1/2 cup breadcrumbs.
6 In a medium skillet, warm 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until the butter melts. Add the fish cakes and fry until golden all over, 2 to 3 minutes per side, turning carefully. Add the remaining butter and oil if necessary.
7 Make the remoulade sauce: In a small bowl, combine the remaining 3 tablespoons mayonnaise, 3 tablespoons mustard, the pickle relish and tarragon.
8 Serve the fish cakes topped with a dollop of the remoulade sauce.