Crab Cake Potato Stacks
Start to finish: 1 hour
Ingredients
Remoulade
- 50 ml (1/4 cup) mayonnaise
- 30 ml (2 tbsp) hot pepper jelly
- 5 ml (1 tsp) capers, chopped
- 15 ml (1 tbsp) chopped sweet gherkins
- 15 ml (1 tbsp) chopped fresh parsley
- 5 ml (1 tsp) Worcestershire sauce
- Salt and ground black pepper, to taste
Potatoes
- 10 baby red potatoes
- 30 ml (2 tbsp) vegetable oil
- Salt and ground black pepper, to taste
Crab Cakes
- 2 slices stale bread, crusts removed
- 30 ml (2 tbsp) milk
- 15 ml (1 tbsp) mayonnaise
- 15 ml (1 tbsp) Worcestershire sauce
- 15 ml (1 tbsp) chopped parsley
- 15 ml (1 tbsp) baking powder
- 5 ml (1 tsp) Old Bay seasoning
- 1 ml (1/4 tsp) salt
- 1 egg, beaten
- 500 g (1 lb) lump crabmeat
Preparation
1. Heat oven to 200 C (400 F).
2. Remoulade: In a small bowl whisk together mayonnaise, pepper jelly, capers, gherkins, parsley and Worcestershire sauce. Season with salt and pepper. Set aside.
3. Cut 2 ends off each potato, then cut each in half across the centre to create 2 rounds. Place in a bowl and cover with hot water; allow to rest for 10 minutes.
4. Remove potatoes from water and dry well. Place potatoes on a rimmed baking sheet and toss with oil, salt and pepper. Arrange potatoes in an even layer on baking sheet, then roast for 15 minutes. Use a spatula to flip each round, then roast for another 15 minutes or until they are crispy and browned on the outside and tender on the inside.
5. While potatoes cook, make crab cakes. Crumble stale bread into a medium bowl and add milk. All the bread should absorb all the milk. Add remaining crab cake ingredients and mix until incorporated.
6.Form mixture into 20 miniature patties, about the size of a tablespoon.
7. When potatoes are cooked, transfer them to paper towels to drain any excess oil. Carefully place crab cakes on hot pan and return to oven. Cook for 5 minutes, then turn on broiler. Watch carefully. Brown crab cakes on one side, about 2 minutes, then flip crab cakes over and broil them until browned on the other side.
8. To serve, arrange potatoes on a platter. Top each with a crab cake, then a small dollop of remoulade. Serve immediately.
Makes 20 servings.
Recipe adapted by Alison Ladman from Old Bay Seasoning.
