Sundried Tomato Crabcakes With Roasted Pepper Remo

• CRABCAKES:
• 1 cup mayonnaise
• 1 tablespoon whole grain mustard
• 2 eggs
• 1 tablespoon worcestershire sauce
• 3 tablespoons dry white wine
• 1/2 cup sundried tomatoes, chopped
• 1/4 cup pickled cocktail onions, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1/2 c panko breadcrumbs
• 1/4 c heavy cream
• 2 teaspoons fresh parsley, chopped
• 1/2 teaspoon sweet paprika
• 1 lb lump crabmeat
• REMOULADE:
• 1 cup mayonnaise
• 1/4 cup vadalia onion vinagrette
• 1 teaspoon red wine vinegar
• 1/2 teaspoon whole grain mustard
• 1/4 teaspoon chipotle pepper, ground
• 1 green onion, chopped
• 1/2 cup roasted red bell pepper, seeded and chopped
• 1/2 cup roasted yellow bell pepper, seeded and chopped
• 1 teaspoon fresh parsley, chopped
• 1/4 cup heavy cream

1. PREHEAT OVEN TO 350 F. DEGREES. In a small bowl, mix together the mayonnaise, mustard, eggs, worcestershire sauce, and white wine; set aside. In a large bowl, add the remaining ingredients; fold mayonnaise mixture into crab. Form into 16 minature crab cakes and place onto parchment lined baking sheet. Bake for 12-15 minutes or until lightly browned. To make the remoulade, whisk all ingredients together and chill at least 30 minutes before serving.

mayonnaise, whole grain mustard, eggs, worcestershire sauce, white wine, sundried tomatoes, cocktail onions, kosher salt, white pepper, breadcrumbs, heavy cream, fresh parsley, sweet paprika, lump crabmeat, mayonnaise, vadalia onion, red wine vinegar, whole grain mustard, chipotle pepper, green onion, red bell pepper, yellow bell pepper, fresh parsley, heavy cream

Taken from www.epicurious.com/recipes/member/views/sundried-tomato-crabcakes-with-roasted-pepper-remo-1216410 (may not work)