Crab Cakes With Remoulade Sauce

• 2 eggs, slightly beaten
• 1 LB Back Fin, Lump, or Dungeness Crab meat, picked over for shells
• 1 cup fresh bread crumbs, plus 1 cup or more for coating the cakes with
• 2/3 cup (scant) Mayonnaise
• 4 rounded Tbsp minced onion
• 2 rounded Tbsp minced celery
• 2 rounded Tbsp minced red bell pepper
• The zest & juice from lemon
• 1 tsp. Worcestershire sauce
• 2 tsp. Old Bay Seasonings
• salt & pepper to taste
• Pinch granulated garlic
• Hot sauce, such as tobacco sauce
• 2 Tbsp fresh dill weed, or 1 dried
• Italian parsley, chopped, (optional)
• Vegetable oil, for cooking the crab cakes
• Remoulade Sauce
• 2 egg yolks
• 1 whole egg
• 3 cups vegetable or olive oil
• 1 Tbsp lemon juice, fresh or bottled
• 1 tsp. lemon zest
• 2 tsp minced fresh garlic, (about 1 to 2 cloves)
• 1 Tbsp fresh chopped parsley
• A dash or two of hot sauce, such as Tabasco to taste
• 1 Tbsp Dijon mustard
• Pinch paprika
• 1 Tbsp chopped capers
• 1/4 cup chopped green onions
• 2 Tbsp dill pickles relish
• 3/4 tsp. fresh tarragon, 1/2 tsp dried
• 1 Tbsp anchovy paste
• Pepper to taste
• In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside
• In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg
• Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise
• Add the lemon/parsley mixture, mix to combine
• Adjust seasonings adding more hot sauce, salt & pepper to taste
• Refrigerate immediately until ready to use
• Yields about 3 cups

1. Crab Cakes instructions:
2. 1) Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasonings in a bowl. (Do not over mix.)
3. 2) Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley.
4. 3) Form the crab mixture into cakes and roll in the bread crumb/parsley mixture.
5. 4) In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side
6. Serve hot with Remoulade Sauce (see recipe) on the side.
7. ********************************
8. Remoulade Sauce instructions:
9. In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside
10. In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg
11. Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise
12. Add the lemon/parsley mixture, mix to combine
13. Adjust seasonings adding more hot sauce, salt & pepper to taste
14. Refrigerate immediately until ready to use
15. Yields about 3 cups

eggs, lump, bread crumbs, mayonnaise, onion, celery, red bell pepper, lemon, worcestershire sauce, salt, garlic, sauce, dill, italian parsley, vegetable oil, remoulade sauce, egg yolks, egg, vegetable, lemon juice, lemon zest, fresh garlic, parsley, hot sauce, mustard, paprika, capers, ubc, pickles relish, fresh tarragon, anchovy, pepper, combine, egg yolks, slowly, lemonparsley, adjust, refrigerate

Taken from www.epicurious.com/recipes/member/views/crab-cakes-with-remoulade-sauce-1201161 (may not work)