A New Orleans Plate with Crab Cakes, Creole Sausage, and Cajun Remoulade

• 3/4 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons finely chopped scallion, light green tops only
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1/2 teaspoon capers
• 4 cornichons, finely chopped
• 4 shakes Tabasco or other Louisiana hot sauce
• 3/4 pound fresh or frozen and thawed crabmeat, picked over for shell fragments
• 1 tablespoon finely chopped red bell pepper
• 2 teaspoons finely chopped poblano or jalapeno chile or green bell pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped shallot
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 1/2 cups fresh bread crumbs (page 4)
• 1 tablespoon extra virgin olive oil, or as needed, for frying the sausage
• 3/4 pound Creole Sausage, (page 20) formed into 1 1/4-inch balls
• 4 tablespoons butter or ghee (see page 71), for frying the crab cakes
• 1 1/2 cups watercress leaves and tender stems, preferably hydroponic (see page 55)

1. To make the remoulade, combine the mayonnaise, mustard, scallion, parsley, capers, cornichons, and hot sauce in a small bowl and whisk to mix.
2. Use right away, or cover and refrigerate for up to 3 days.
3. To make the crab cakes, place the crabmeat, red bell pepper, chile, parsley, shallot, mustard, lemon juice, salt, egg, and 1/2 cup of the bread crumbs in a medium bowl, and mix gently with your hands until thoroughly blended.
4. Divide the mixture into 8 equal portions, and pat each portion into a cake about 2 inches in diameter.
5. Spread the remaining 1 cup bread crumbs on a plate.
6. Coat each patty on both sides with the bread crumbs, pressing them to adhere.
7. Place the patties on a plate, cover with plastic wrap, and set aside in the refrigerator to firm for at least 30 minutes or up to several hours.
8. To cook the sausage, heat the 1 tablespoon oil in a large saute pan over medium-high heat.
9. Add as many sausage balls as will fit without crowding and saute, turning 3 or 4 times, until browned all around and just cooked through, about 8 minutes.
10. Transfer to a plate and set aside in a warm place.
11. If necessary, continue with another round, adding more oil to the pan if needed.
12. To cook the crab cakes, melt the butter in a second large saute pan over medium-high heat.
13. Add as many crab cakes as will fit without crowding and fry, turning once, until golden and crisp on both sides, about 8 minutes total.
14. If necessary, continue with another round.
15. To serve, spread the watercress on individual plates or a platter.
16. Set the crab cakes on top and garnish each cake with a dollop of remoulade.
17. Arrange the sausage balls next to the crab cakes.
18. Pass the remaining remoulade at the table.

mayonnaise, mustard, scallion, parsley, capers, cornichons, hot sauce, crabmeat, red bell pepper, poblano, parsley, shallot, mustard, lemon juice, kosher salt, egg, bread crumbs, extra virgin olive oil, sausage, butter, watercress leaves

Taken from www.epicurious.com/recipes/food/views/a-new-orleans-plate-with-crab-cakes-creole-sausage-and-cajun-remoulade-389532 (may not work)