Dungeness Crab Cakes with Tangy Remoulade

• 2 to 3 tablespoons unsalted butter
• 1 green onion (white and green parts), thinly sliced
• 1 stalk celery, diced
• 1/4 red bell pepper, diced
• 1 pound (3 cups) cooked lump crabmeat, preferably Dungeness, rinsed and drained
• 1 to 2 large eggs
• 2 small garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay Seasoning
• 1/4 cup Basic Mayonnaise (page 234) or any store-bought mayonnaise
• 1 ounce semihard cheese (page 23), grated (1/4 cup)
• 2 1/2 cups finely ground fresh bread crumbs
• Tangy Remoulade (recipe follows)
• 1/4 cup ketchup
• 3 tablespoons sour cream
• 2 tablespoons Basic Mayonnaise (page 234) or any all-natural mayonnaise
• 2 tablespoons whole-grain mustard
• 1 1/2 tablespoons capers, drained
• 1 tablespoon peeled and grated fresh horseradish or creamy store-bought prepared horseradish
• 4 to 6 dashes Tabasco or other hot sauce
• Kosher salt and freshly ground black pepper to taste
• (makes 3/4 cup)

1. Heat a large skillet over medium heat.
2. Melt 1 tablespoon of the butter and add the green onion, celery, and bell pepper.
3. Cook for 2 to 3 minutes, stirring gently, until just softened.
4. Remove the vegetables from the pan to a small plate or bowl and allow them to cool.
5. Place the crabmeat in a medium bowl and pick through it with your hands, removing any pieces of shell.
6. In a small bowl, beat together 1 egg and the garlic, Worcestershire sauce, Old Bay, and mayonnaise.
7. Add the egg mixture and cooled vegetables to the crabmeat and combine gently but thoroughly with a spatula or wooden spoon.
8. Add the cheese and bread crumbs to the crabmeat and gently mix with your hands until evenly combined.
9. Divide the crabmeat mixture into 8 equal parts (about 3/4 cup each) and form with your hands into patties approximately 3/4 inch thick, pressing very firmly so the cakes stick together.
10. (Moistening your hands with water will help keep the crab from sticking to them.)
11. If the cakes do not hold together, dump them back in the bowl, beat the second egg in a small bowl, and add half the egg.
12. Mix thoroughly to combine and form the crab cakes again.
13. Place the crab cakes on a plate until ready to cook.
14. Reheat the skillet over medium-high heat and add 1 tablespoon of the butter.
15. Carefully place 4 crab cakes in the hot pan.
16. Do not crowd them.
17. Cook for 3 to 4 minutes on one side without touching them.
18. When the crab cakes are lightly browned on the bottom, carefully turn them over with a wide spatula and cook for an additional 3 to 4 minutes, until the second side is lightly browned.
19. Transfer the crab cakes to a plate lined with a paper towel to drain.
20. Cook the remaining 4 crab cakes in the skillet, adding 1 more tablespoon butter, if needed.
21. Serve hot, topped with a spoonful of remoulade.
22. In a small bowl, briskly whisk together the ketchup, sour cream, mayonnaise, mustard, capers, horseradish, hot sauce, salt, and pepper with a fork to combine thoroughly.
23. Cover and refrigerate until ready to use, up to 1 day ahead.

unsalted butter, green onion, celery, red bell pepper, lump crabmeat, eggs, garlic, worcestershire sauce, bay seasoning, mayonnaise, semihard cheese, bread crumbs, ketchup, sour cream, mayonnaise, wholegrain mustard, capers, horseradish, hot sauce, kosher salt

Taken from www.epicurious.com/recipes/food/views/dungeness-crab-cakes-with-tangy-remoulade-387751 (may not work)