Do you ever have those Murphy’s Law days where you think you should throw in the towel and just go back to bed? Yeah today has been one of those for me so far. This weekend, I bought some luscious jumbo lump crab meat to make one of my all time favorite brunch meals, crab cake eggs benedict, and also try a new idea I’ve had for awhile, crab cake stuffed jalapeno poppers with remoulade. Well I just finished cleaning up my kitchen after my disaster of a morning concluded.
I was making the crab cake eggs benedict and I curdled my hollandaise sauce, twice. I overcooked my poached eggs so they’re more like hard boiled consistency AND I let my crab cakes get just a little too done. I wasn’t able to start fresh because with the two rounds of hollandaise, I’ve used up all my eggs and butter so I just said to heck with it. Moral of the story: all three of these things must be done with 100% attention. You can’t multitask so if you need to have several things going on at once, recruit a good sous chef. Just an FYI for you all, this is my second attempt at making these at home and the first time I did, I must not have been paying attention to how many times I added salt because they were barely edible they were so salty. So, crab cakes eggs benedict is now my White Whale of cooking. If you ever actually see it on the blog, it’s going to be a good, good day for Bailey.
OK, now that I’ve vented about my terribly annoying cooking morning, I’m so glad to tell you that the crab cake stuffed jalapeno poppers were a huge success!! These little babies are very simple to make, but are an impressive spin on a classic appetizer. They had just enough kick from the jalapeno and remoulade sauce which was balanced out by the slight sweetness of the crab.
There are probably a thousand different ways to make a remoulade sauce. For this version, I literally just added things I had on hand till it tasted right. Feel free to add more or less of any of these ingredients to suit your taste, or get crazy and change something up! You can always add in more mayo if you don’t like the taste and tweak till you get it right. But remember, after you refrigerate the sauce, it mellows out a bit, so don’t be concerned if the horseradish is a little too strong at first. It’ll calm down.
- 1¼ cup mayonnaise
- 4 tablespoons Dijon mustard
- 1 teaspoon horseradish
- 1 tablespoon ketchup
- 2 teaspoons Creole seasoning
- 2 tablespoons dill pickle relish
- 1 teaspoon hot sauce
- 1 lb jumbo lump crab, shells picked out
- 1 egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire
- 1 tablespoon Old Bay
- 1 tablespoon chopped, fresh parsley
- 2 slices white bread, crust removed and torn into small pieces
- 12 jalapenos
- 2 tablespoons butter, melted
- 1 cup panko
- First, we'll make the remoulade sauce. In a small bowl, combine 1¼ cup mayonnaise and next 6 ingredients (through the hot sauce.) Cover with plastic wrap and place in the refrigerator.
- In a medium sized bowl, mix egg, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire, 1 tablespoon Old Bay, and 1 tablespoon chopped parsley. Add in bread pieces and crab. Slowly fold the mixture over to combine all ingredients, but be careful not to break up the crab too much.
- Preheat your oven to 350. Slice the jalapenos lengthwise and remove the seeds and white membranes. (I recommend wearing gloves during this!) Place the jalapenos, cut side up, on a baking sheet. Fill with the crab mixture and bake for 15 minutes.
- While the jalapenos are baking, combine melted butter and panko. After baking for 15 minutes, top each jalapeno popper with the panko/butter mixture and bake an additional 15 minutes, until the panko is golden.
- Place the jalapenos on a serving tray and drizzle with the remoulade. Serve immediately with the extra remoulade on the side.