CRAB CAKES WITH SUN DRIED TOMATO REMOULADE
Makes 6 To 8 Small Crab Cakes
Ingredients
1 pound crab meat, lump is best
1 egg,beaten
1/3 cup mayonnaise
1/4 teaspoon dry mustard
Pinch of black pepper
1 teaspoon Old Bay seasoning
1/4 teaspoon celery salt
2 teaspoons Worcestershire sauce
1 tablespoon fresh flat-leaf parsley, chopped
2 tablespoons red bell pepper, peeled and chopped
1 tablespoon panko or plain bread crumbs
2 tablespoons olive oil
2 tablespoons unsalted butter
Directions
Drain and pick crab meat.
Mix crab meat and next 9 ingredients together and form into small cakes. Dredge in panko or bread crumbs. Allow to set up in refrigerator for at least 3 hours.
Heat butter and olive oil in pan. Saute cakes until lightly browned on both sides. Add butter and olive oil in equal amounts as needed to saute all cakes.
Mix all remoulade ingredients well. Cover and chill overnight.
SUN DRIED TOMATO REMOULADE
Makes 1 1/2 Quarts
1 quart mayonnaise
3 tablespoons Dijon mustard
2 tablespoons capers
2 teaspoons anchovy paste
2 tablespoons midget dill pickles, chopped
1/4 cup sun-dried tomatoes in oil, chopped
1 tablespoon fresh tarragon, chopped
Salt, Tabasco and Worcestershire sauces to taste
Remoulade also goes well with fish or cut vegetables.
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