Crab Cakes with Chipotle Remoulade Sauce

Makes 10 Crab Cakes
Work Time: 20 minutes
Cook Time: 8 minutes

Melt in Sauté pan:
3 Tbls. Butter

Sauté in Butter the “Holy Trinity” for 5 minutes:
1/3 c. red pepper, diced
1/3 c. celery, diced
1/3 c. yellow onion, diced

Combine in a bowl:
½ c. dried breadcrumbs
¼ c. scallions, minced
¼ c. mayonnaise
1 egg
2 Tbls. minced parsley
2 tsp. worcestershire sauce
2 tsp. lemon juice
2 tsp. Old Bay seasoning
1 tsp. dry mustard
½ tsp. salt
½ tsp. ground pepper
¼ tsp. Tabasco

Add and Gently Mix in:
1 lb. flaked lump crabmeat (3 cups)

Form into cakes and chill for at least 1 hour (or longer if you want).

Broil cakes for 3-4 minutes or until browned. Turn them over, gently holding cakes with your fingers so they don’t fall apart. Finish broiling the other side for 3-4 minutes. You want them turning brown and a little crispy. Paint your plate with the Chipotle Remoulade and serve.



Chipotle Remoulade Sauce

Work Time: 10 Minutes

Combine in Food Processor; Blend until smooth
½ c sliced scallions
¼ c chopped parsley
2 Tbls. ketchup
1 Tbls lemon juice
1 Tbls. Worcestershire sauce
1 Tbls. white vinegar
1 Tbls. prepared yellow mustard
1 Tbls. minced garlic
1 canned chipotle pepper
1 Tbls. adobo sauce from canned chipotle peppers
1 tsp. salt

Add and process until blended
½ c. mayonnaise

Serve with Crab Cakes