Louisiana Style Fish Cakes With Quick Remoulade Sauce Recipe


Difficulty LevelEasyCuisine
CourseMain Ingredient
Interest Group


 Flounder fillet/Other firm fleshed white fish1⁄2 Pound
 Olive oil/Vegetable oil3 Tablespoon
 Scallions1 Bunch (100 gm) (6 To 8 In Number)
 Canned lump crabmeat6 Ounce, drained (1 Can)
 Eggs2 , lightly beaten
 Mayonnaise5 Tablespoon
 Dijon mustard5 Tablespoon
 Fine unseasoned breadcrumbs1 Cup (16 tbs)
 Black pepper1⁄4 Teaspoon
 Cayenne pepper1 Pinch
 Butter2 Tablespoon
 Pickle relish1⁄2 Cup (8 tbs)
 Tarragon1 1⁄4 Teaspoon

Nutrition Facts

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


1 Preheat the oven to 375°. Line a baking pan with foil. Place the flounder on the pan and brush with 1 tablespoon of the oil. Bake until opaque throughout, about 8 minutes. Remove and let cool slightly.
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.



keena says :

here you go
Posted on: 4 January 2012 - 2:02pm