Ingredients: |
Ingredients: 1 lb lump crabmeat
1 tsp butter
2/3 cup onion, finely chopped
1/2 cup mayonnaise
3 scallions, green part only, finely chopped
1 egg, lightly beaten
1 tsp worcestershire sauce
salt and cayenne pepper to taste
1 cup fine bread crumbs
3 tbsp vegetable oil
Remoulade Sauce:
2 cups mayonnaise
Juice of 1 lemon
1 tsp dijon mustard
1/2 tsp Worcestershire sauce
6 cornichons or 1/2 pickle
1 tsp capers
1 small shallot, peeled
1 clove garlic
1/2 red pepper, seeds removed and roughly chopped
4 sprigs parsley
4 sprigs cilantro
salt and white pepper to taste
1/2 green pepper, seeds removed and roughly chopped
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Directions: |
Directions:Remoulade Sauce:
In a large bowl combine the mayonnaise, lemon juice, mustard and Worcestershire sauce. In a food processor or blender, combine remaining ingredients, except salt and pepper, and finely chop. Add to mayonnaise mixture and stir well. (the sauce should be slightly lumpy. You may need to add a little more mayonnaise, depending on the size of the peppers and pickles.) Season with salt and pepper and stir. Keep warm while you cook the crab cakes.
Crab Cakes:
Preheat oven to 350º. Sift through the crabmeat, removing any cartilage or shell, then set aside. In a small saucepan, heat butter and saute the onion over medium heat until soft. Allow to cool a bit.
Place the cooked onion in a mixing bowl, along with mayonnaise, scallions, egg and worcestershire sauce. Gently fold in the crabmeat, trying not to break the large pieces, season with salt and cayenne pepper, and add enough bread crumbs to hold the mixture together.
Place oil in a large skillet and brown the cakes over high heat on both sides. Remove with a slotted spatula, place in a baking dish and bake for 10 minutes or until heated through. Garnish with chopped scallion and serve hot with sauce. |
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