I used the fat sourdough type of pretzel and I made a Lemon Rémoulade sauce to go with them. Recipe follows and is from Southern Living magazine.
* Exported for MasterCook 4 by Living Cookbook *
Pretzel-Crusted Crab Cakes
Recipe By : Stephanie Sokolove
Serving Size : 4 Preparation Time: 0:25
Categories : Main Dish Shellfish
Amount Measure Ingredient -- Preparation Method
1/2 cup mayonnaise1 large egg
1 Tbs Dijon mustard
1/4 tsp Old Bay seasoning
1/4 tsp sweet paprika
3 scallions, green parts only, thinly sliced
1 lb lump crabmeat, picked over for shell
3/4 cup finely ground hard pretzels (from 1/2
-- pound pretzels)
2 Tbs (1/4 stick)unsalted butter
1 Tbs vegetable oil
1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika
and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate
the crab mixture for 1 hour, until the pretzels are moist.
2. Preheat the oven to 400°.
3. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes
with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick
skillet, melt the butter in the oil. Add the crab cakes and cook over
moderately high heat until browned on the bottom, about 3 minutes. Turn the
crab cakes and transfer the skillet to the oven. Bake the crab cakes for
about 5 minutes, until they are browned all over, then serve.
Cooking Tip: Serve with mayonnaise whisked with roasted garlic and mustard.
Cooking Tip: The crabmeat mixture can be refrigerated overnight.
Comments: Instead of bread crumbs, chef Stephanie Sokolove uses crushed
pretzels to bind and crust her chunky crab cakes. She sometimes bakes them
in her outdoor oven.
Recipe Author: Stephanie Sokolove from Food & Wine magazine
Lemon Rémoulade
2 cups mayonnaise
1/4 cup Creole mustard
2 cloves garlic, pressed
2 Tbs chopped fresh parsley
1 Tbs fresh lemon juice
2 tsp paprika
3/4 tsp ground red pepper
This sauce may also be used as a dip for boiled shrimp or steamed
asparagus; add a little milk to make a tangy salad dressing.
2. Whisk together all ingredients until blended. Cover and chill 30 minutes
or up to 3 days.
* Exported for MasterCook 4 by Living Cookbook *
Pretzel-Crusted Crab Cakes
Recipe By : Stephanie Sokolove
Serving Size : 4 Preparation Time: 0:25
Categories : Main Dish Shellfish
Amount Measure Ingredient -- Preparation Method
1/2 cup mayonnaise1 large egg
1 Tbs Dijon mustard
1/4 tsp Old Bay seasoning
1/4 tsp sweet paprika
3 scallions, green parts only, thinly sliced
1 lb lump crabmeat, picked over for shell
3/4 cup finely ground hard pretzels (from 1/2
-- pound pretzels)
2 Tbs (1/4 stick)unsalted butter
1 Tbs vegetable oil
1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika
and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate
the crab mixture for 1 hour, until the pretzels are moist.
2. Preheat the oven to 400°.
3. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes
with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick
skillet, melt the butter in the oil. Add the crab cakes and cook over
moderately high heat until browned on the bottom, about 3 minutes. Turn the
crab cakes and transfer the skillet to the oven. Bake the crab cakes for
about 5 minutes, until they are browned all over, then serve.
Cooking Tip: Serve with mayonnaise whisked with roasted garlic and mustard.
Cooking Tip: The crabmeat mixture can be refrigerated overnight.
Comments: Instead of bread crumbs, chef Stephanie Sokolove uses crushed
pretzels to bind and crust her chunky crab cakes. She sometimes bakes them
in her outdoor oven.
Recipe Author: Stephanie Sokolove from Food & Wine magazine
Lemon Rémoulade
2 cups mayonnaise
1/4 cup Creole mustard
2 cloves garlic, pressed
2 Tbs chopped fresh parsley
1 Tbs fresh lemon juice
2 tsp paprika
3/4 tsp ground red pepper
This sauce may also be used as a dip for boiled shrimp or steamed
asparagus; add a little milk to make a tangy salad dressing.
2. Whisk together all ingredients until blended. Cover and chill 30 minutes
or up to 3 days.