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
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.
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.
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.
Preheat oven to 200°.
In a medium bowl, stir together corn flour, granulated garlic, cayenne, thyme, remaining 2 teaspoons salt, and remaining 1½ teaspoons black pepper.
In a large saucepan, heat ½ cup oil over medium-high heat.
Drain excess liquid from crabs, and dredge in corn flour mixture, shaking off excess.
Fry crabs for 4 minutes per side. Keep warm in oven.
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.
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
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
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/