This is a favorite of Lynne and I  – always good.  Serve it with boiled baby reds ( or tri colors in this case) and home made slaw…. yum



Dans Crab Cakes with Remoulade Sauce: (Serves 6 dinner portions)

In a large stainless bowl:
·          
·         1lb fresh crab meat ( I use claw – it’s fine, and it’s not worth spending 10 bucks more for lump – really doesn’t make that much of a difference)
·         4 cloves garlic minced
·         1 shallot minced
·         3/4 cup frozen tri color pepper strips, minced when frozen
·         2 tbs butter
·         (combine last 4 ingredients in a fry pan, and saute till translucent,  then add to bowl with crab meat)
·         1/4 cup mayo
·         1 egg, beaten in a cup
·         2 tsp dill
·         3/4 cup parm cheese
·         3/4 cup bread crumbs
·         3 tbs old bay seasoning
·         1/2 tsp fresh ground black pepper
·         1/4 tsp ( to taste ) cayenne
·         3/4 tsp garlic powder
·         3/4 tsp celery salt
·         1 cup panko bread crumbs
Mix mixture in bowl until will mixed.  Let stand for an hour or so to let flavors blend.  When ready to cook, use 6 or 7 tbs of lite olive oil, and heat in fry pan till simmering.  While heating, form cakes into 3inch wide, by about 3/4 inch high patties.  Put panko crumbs on a plate, and coat each patty with the panko crumbs.  Fry for about 3 minutes per side, or until golden brown and crispy.  I often mix black pepper, garlic powder and parmesan cheese in with the crumbs.  Serve hot with Remoulade or Tartar sauce.  Serves 4.
Dan’s Remoulade Sauce:
In a medium mixing bowl, combine:
·         3/4 cup mayo
·         2 tbs dijon mustard
·         1 tsp paprika
·         2 tsp horse radish
·         2 tbs chopped bread and butter pickles
·         1.5 tsp tobasco
·         1 tsp garlic powder
·         1.5 tbs capers, minced
·         2 shakes Worcestershire
·         2 tbs lemon juice
Whisk all ingredients together, and let sit in the fridge for at least one hour to blend flavors.