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| CRAB CAKES WITH REMOULADE SAUCE |
| Yields: 12 servings |
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| INGREDIENTS CRAB CAKES |
1 lb Dungeness or lump crabmeat
3/4 C breadcrumbs
1 celery rib, finely diced
2 medium scallions, minced
1/2 small carrot, minced
1 T chopped parsley
1/4 C mayonnaise
2 eggs, lightly beaten
2 T sour cream
1 t minced garlic
1 1/2 t lemon juice
1 t Worcestershire sauce
1 t sherry vinegar
1/2 t kosher salt
1/2 t dry mustard
1/2 t Tabasco
1/8 t pepper
3 C vegetable oil
2 C Panko breadcrumbs
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| INGREDIENTS REMOULADE SAUCE |
3 scallions, chopped
2 medium celery ribs, chopped
1/4 C parsley, chopped
4 T horseradish
1 C ketchup
1/2 C Dijon mustard
1/2 C whole grain mustard
2 C mayonnaise
2 T hot sauce
1 t salt
1 t pepper
1/2 C apple cider vinegar
1 T Spanish paprika
1 1/2 C vegetable oil
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| METHOD CRAB CAKES |
In a medium bowl, toss the celery, scallions, carrots, parsley, mayo, sour cream, garlic, lemon juice, Worcestershire, vinegar, salt, pepper, mustard and Tabasco.
In a small bowl, beat eggs. Then add eggs to medium bowl and stir. Add crab to bowl and fold in gently.
Mix in regular breadcrumbs and stir.
Place Panko breadcrumbs in a shallow pan.
Scoop up a heaping tablespoon of crab mixture and form into a patty about 1/2 inch thick. Dip patty into breadcrumbs and coat on both sides. Continue with the remaining crab mixture. Should make about 24 small crab cakes.
In a medium skillet, heat oil over moderately high heat until hot (350º-375º). Cook until golden brown on both sides. Transfer to paper towel.
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| METHOD REMOULADE SAUCE |
| Mix all ingredients, except vegetable oil, in a large bowl.
Transfer mixture into a food processor and blend until smooth (about one minute). While running processor, slowly pour vegetable oil into mixture until incorporated. |
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