Dan’s Crab Cakes with Spicy Remoulade Sauce

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.

Dan’s Crab Cakes with Spicy Remoulade Sauce

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