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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 1½ 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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