Submitted by Harriet Katz
On a recent trip to New Orleans, my husband and I tasted crab cakes. They were so delicious that I wanted to duplicate the recipe at home. I do not cook crab at home, so I created this kosher recipe.
Yield: 9 large crab cakes
With food processor running, drop garlic cloves through feed tube and process until finely chopped.
Add parsley to the food processor bowl and process until finely chopped.
Add onion, red and green peppers and process until finely chopped. Empty vegetables into a bowl.
Add crab to food processor and process with on and off pulses until flaked. Add crab to bowl with vegetables and combine.
Add all other ingredients except cornmeal and oil and mix until well incorporated. If mixture does not hold together well, add some more matzo meal.
Shape into patties approximately 2 and 1/2 inches in diameter by 3/4 inch thick. (Cakes may be made smaller to serve as hors d’oeuvres.)
Place cornmeal on a plate and lightly coat each patty.
Place coated patties on a waxed paper lined sheet pan and refrigerate for one hour.
Pour enough oil into a frying pan to come up to 1/4″ from the bottom of the pan. Heat on medium-high heat.
Test if oil is hot enough by placing a cube of bread in the oil. It should brown and not burn.
Fry cakes in batches, turning once as they brown.
Fry approximately 2-3 minutes on each side until lightly browned and crispy.
Drain on paper towel lined plate. Sprinkle lightly with kosher salt.
Serve with remoulade sauce on the side (recipe follows).
Yield: 1 and 1/4 to 1 and 1/2 cups
Place mayonnaise in a bowl.
Add all the other ingredients and mix until well incorporated.
Refrigerate until ready to use.
Combine all ingredients and store in a glass jar.