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Crab Cakes
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Source: Pauline Viviano
| Rémoulade sauce | |
| ½ cup | mayonnaise |
| 2 tablespoons | fresh parsley, chopped |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | capers, chopped |
| 1 tablespoon | pickle relish |
| 1 teaspoon | fresh tarragon, minced or ¼ teaspoon dried tarragon |
| 1 teaspoon | anchovy paste |
| Crab Cakes | |
| 1 pound | crab meat, flaked and picked over, or 1¼ pounds cooked, flaked salmon, |
| 3 cups | cod |
| 1 cup | fresh bread crumbs |
| ¼ cup | green onions, minced |
| 3 tablespoons | mayonnaise |
| 1 large | egg, beaten |
| 1 teaspoon | dry mustard |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | salt |
| ¼ teaspoon | freshly ground pepper |
| 1/2 cup | bread crumbs |
| 2 tablespoons | vegetable oil |
Rémoulade Sauce: Combine all ingredients in small bowl. Makes _ cup.
Crab cakes: Combine crabmeat, fresh bread crumbs, green onions, mayonnaise, egg, dry mustard, Worcestershire sauce, salt, and pepper in large bowl; mix until will blended. Spread dry bread crumbs on sheet of wax paper. Shape crab mixture into eight 3-inch patties [I make these bite-size, and serve as an appetizer]. Coat with bread crumbs.
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add 4 crab cakes and cook until golden, 2-3 minutes per side. Wipe skillet with paper towels. Repeat with remaining oil and crab cakes. Serve with Rémoulade Sauce.
Makes 8 appetizer servings [or more if you make them smaller] or 4 main-dish servings.
This is absolutely delicious and well worth the effort. Comes to you from Pauline Viviano.
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