Make our Village Tavern Panko Crusted Maine Crab Cakes with Summer Vegetable Slaw & Sweet Chili Ginger Remoulade Recipe at home.
Photo by Jacquelin Siegel
Village Tavern Panko Crusted Maine Crab Cakes with Summer Vegetable Slaw & Sweet Chili Ginger Remoulade
A Village Tavern Copycat Recipe
Village Tavern Panko Crusted Maine Crab Cakes with Summer Vegetable Slaw & Sweet Chili Ginger Remoulade Recipe
Make our Village Tavern Panko Crusted Maine Crab Cakes with Summer Vegetable Slaw & Sweet Chili Ginger Remoulade Recipe at home.
Ingredients
- 1 tablespoon Sesame Oil
- 2 Shallots minced
- 1 rib Celery diced small
- 1 small Red Pepper seeded and diced small
- 1 bunch Scallions minced
- 1/4 cup fresh Parsley minced
- 2 tablespoons Butter
- 4 ounces Ritz Cracker Crumbs
- 1 tablespoon Ginger minced
- 2 tablespoons Green Tabasco
- 2 teaspoons Salt
- 1 teaspoon freshly ground Black Pepper to taste
- 1 tablespoon Old Bay Seasoning
- 3 tablespoons freshly squeezed Lemon Juice
- 2 teaspoons Paprika
- 6 ounces fresh or canned lump Maine Crab Meat picked over
- 3 cups Panko Breadcrumbs
- Butter to pan sear the crab cakes
- Village Tavern Summer Vegetable Slaw (Recipe below), to top
- Village Tavern Sweet Chili Ginger Remoulade Sauce (Recipe below), to top
Instructions
- Prepare Village Tavern Summer Vegetable Slaw and Village Tavern Sweet Chili Ginger Remoulade according to recipes below. Store, covered, in the refrigerator, until ready to use. These can be made a few hours in advance.
- Preheat oven to 350°F.
- Add sesame oil to a large skillet. Place on stovetop over medium high heat.
- When oil is hot, add shallots, celery and red pepper. Sauté until tender.
- Add scallions, parsley, 2 tablespoons butter, Ritz crumbs, ginger, green Tabasco, salt, black pepper, Old Bay Seasoning, lemon juice and paprika and remove from heat. Allow to cool enough to handle.
- Place mixture in a large bowl.
- Add in the crab meat and mix well.
- Remove about 1/2 to 3/4 cup crab meat and form into a cake about 2 inches in diameter. Place on a wax paper-covered plate. Repeat until all crab mixture is used.
- Pour panko breadcrumbs into a medium bowl.
- Place a crab cake into panko and turn to coat all sides well.
- Heat a small bit of butter over medium high heat in a large skillet (use the same one as before, wiped clean, if you like).
- Place cakes in 2 or 3 at a time, and pan sear until golden brown on both sides. Remove to a foil-covered baking sheet. Continue until all cakes are browned.
- Place cooking sheet into preheated oven. Bake about 4 minutes, until cakes are cooked through.
- Spoon some Village Tavern Sweet Chili Ginger Remoulade Sauce onto a serving plate. Place a 1 or 2 crab cakes onto sauce. Top with Village Tavern Summer Vegetable Slaw.
- Serve hot.
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Village Tavern Summer Vegetable Slaw Recipe
Ingredients
Slaw
- 1 cup Napa Cabbage thinly sliced
- 1 cup Carrots grated
- 1 cup Pea Pods thinly sliced
- 1 cup Red Pepper seeded and thinly sliced
- 1 cup Bean Sprouts
- 1 cup Red Cabbage thinly sliced
- 1 cup Scallions thinly sliced
Slaw Dressing
- 1 cup Mayonnaise
- 1/2 cup Vegetable Oil
- 1/2 cup super fine Sugar
- 1 teaspoon Celery Seed
- 1 tablespoon Raspberry Purée
- 4 tablespoons Rice Wine Vinegar
Instructions
- Add all slaw ingredients to a large bowl. Mix well.
- In a separate, nonreactive bowl, combine all slaw dressing ingredients. Whisk until smooth.
- Pour dressing over slaw. Toss to mix well. whisk until smooth.
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Village Tavern Sweet Chili Ginger Remoulade Sauce Recipe
Ingredients
- 3 cups Mayonnaise
- 1/4 cup Sweet Chili Sauce
- 1 tablespoon Sesame oil
- 1 tablespoon White Sesame Seeds
- 2 tablespoons freshly squeezed Lemon Juice
- 1 tablespoon Ginger Purée
- 4 tablespoons Dijon Mustard
- 1/4 bunch Cilantro
- 1/2 bunch Scallions
- 1/4 cup Mango Purée
Instructions
- Add all ingredients to a blender. Purée until smooth.
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Photo of Panko Crusted Dungeness Crab Cake is by Jacquelin Siegel and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Jacquelin. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
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