Mardi Gras Crab Jubilee
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Ingredients
  • 3 tablespoons unsalted butter
  • ½ cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced red bell pepper
  • ¼ cup minced garlic
  • 1½ cups Italian-seasoned bread crumbs, divided
  • ¼ cup thinly sliced green onion
  • ¼ cup mayonnaise
  • 3 large eggs, divided
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons salt-free Creole seasoning*
  • 3 tablespoons plus 1 teaspoon Creole mustard, divided
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons cracked black pepper, divided
  • ½ teaspoon Louisiana hot sauce
  • 1 pound lump crabmeat, picked free of shell
  • 1 cup whole milk
  • ½ cup water
  • 2½ teaspoons kosher salt, divided
  • 4 soft-shell crabs
  • 1 cup yellow corn flour
  • 1½ teaspoons granulated garlic
  • 1½ teaspoons cayenne pepper
  • 1½ teaspoons dried thyme
  • ¾ cup vegetable oil, divided
  • White Rémoulade Sauce (recipe follows)
  • Red Rémoulade Sauce (recipe follows)
  • 4 poached eggs
  • Blender Hollandaise Sauce (recipe follows)
  • Garnish: chopped fresh parsley
White Rémoulade Sauce
  • 1½ cups mayonnaise
  • ½ cup sliced green onion
  • ½ cup ketchup
  • ½ cup Creole mustard
  • ¼ cup diced celery
  • ¼ cup chopped fresh parsley
  • 2 tablespoons minced garlic
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon fresh lemon juice
  • 1 teaspoon Louisiana hot sauce
  • ¼ teaspoon cracked black pepper
Red Rémoulade Sauce
  • 1 cup olive oil
  • ¾ cup Creole mustard
  • ¼ cup red wine vinegar
  • ½ cup sliced green onion
  • ¼ cup chopped fresh parsley
  • ¼ cup minced celery
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon Louisiana hot sauce
Instructions
  1. In a medium saucepan, melt butter over medium-high heat. Add yellow onion, celery, bell pepper, and minced garlic. Cook until vegetables are softened, 3 to 5 minutes. Remove from pan, and let cool slightly.
  2. In a large bowl, combine cooked vegetables, 1 cup bread crumbs, green onion, mayonnaise, 1 egg, minced parsley, seasoning blend, 1 teaspoon mustard, Worcestershire, lemon juice, ¼ teaspoon black pepper, and hot sauce. Gently fold in crabmeat; adjust seasonings, if desired. Shape mixture into 2½-inch patties (about 1 inch thick), and lightly dust with remaining ½ cup bread crumbs. Place on a baking sheet, and refrigerate for 1 hour.
  3. In another large bowl, whisk together milk, ½ cup water, ½ teaspoon salt, ¼ teaspoon black pepper, remaining 2 eggs, and remaining 3 tablespoons mustard until well combined. Place soft-shell crabs in batter, and let stand for 10 to 15 minutes.
  4. Preheat oven to 200°.
  5. In a medium bowl, stir together corn flour, granulated garlic, cayenne, thyme, remaining 2 teaspoons salt, and remaining 1½ teaspoons black pepper.
  6. In a large saucepan, heat ½ cup oil over medium-high heat.
  7. Drain excess liquid from crabs, and dredge in corn flour mixture, shaking off excess.
  8. Fry crabs for 4 minutes per side. Keep warm in oven.
  9. Wipe pan clean. Add remaining ¼ cup oil to pan, and heat over medium-high heat. Add crab cakes, and cook for 2 to 3 minutes per side, turning each cake gently to avoid breaking.
  10. Divide fried crabs among 4 serving plates, and top each with 1 tablespoon White Rémoulade Sauce. Place 1 crab cake on top of each fried crab, and top with Red Rémoulade Sauce. Top each with 1 poached egg, and spoon Blender Hollandaise Sauce on top. Garnish with chopped parsley, if desired.
White Rémoulade Sauce
  1. In a medium bowl, whisk together all ingredients. Cover and refrigerate for at least 4 hours or up to overnight. Adjust seasonings to taste.
Red Rémoulade Sauce
  1. In a large bowl, whisk together oil, mustard, and vinegar until well combined. Stir in green onion and all remaining ingredients until well combined. Cover with plastic wrap, and refrigerate overnight.
Notes
*We used Tony Chachere’s No Salt Seasoning Blend.
Recipe by Louisiana Cookin' at https://louisianacookin.com/mardi-gras-crab-jubilee/