Conch Cakes With Spicy Remoulade Sauce Recipe

Conch Cakes Recipe - Pemos Restaurant - Nevis

Conch Cakes Recipe – Pemos Restaurant

Ingredients for the Conch Cakes:

  • ¼ Cup Mayonnaise
  • 1 lightly beaten large egg
  • 1 Tablespoon grainy Dijon mustard
  • 1 Teaspoon chopped flat leaf Parsley
  • ¼ teaspoon Kosher or Sea Salt
  • ¼ Teaspoon minced Scotch Bonnet Pepper (Habanero Pepper can be substituted)
  • 1 lb fresh conch meat
  • ½ cup fresh bread crumbs
  • 3 Tablespoons of canola oil

Cooking Method for the Conch Cakes:

  1. Combine all ingredients in a large mixing bowl.
  2. Form mixture into 5-6 good sized portions.
  3. Heat the canola oil until very hot in a nonstick skillet over medium heat.
  4. Cook the patties until golden brown and delicious on each side, about 4 minutes per side.
  5. Serve immediately with the Remoulade sauce and a wedge or two of fresh lemon or lime.

Spicy Remoulade Sauce Recipe - Pemos Restaurant

Spicy Remoulade Sauce – Pemos Restaurant

Ingredients for the Remoulade Sauce:

  • ¾ Cup mayonnaise
  • 2 Teaspoons Dijon mustard
  • 1½ Teaspoons grainy Dijon mustard
  • 1 Teaspoon tarragon vinegar
  • ½ Teaspoon minced Scotch Bonnet Pepper (Habanero Pepper can be substituted)
  • 2 Teaspoons drained tiny capers, minced
  • 1 Tablespoon chopped fresh flat-leaf parsley
  • 1 Scallion very thinly sliced
  • Kosher or Sea Salt and freshly ground black pepper, to taste

Cooking Method for the Remoulade Sauce:

  1. Combine all ingredients and mix well.
  2. Refrigerate for at least one hour for all of the flavors to meld together.

Leave a Comment

Pin It on Pinterest