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Crab Cakes With Remoulade Sauce

This takes time to make but is the best I have ever tasted and the crab cakes can be frozen and brought out in small batches. The sauce really makes it!

Prep
Cook
Serves 24people
Ingredients
1 1/2
tbsp butter
1 1/2
tbsp olive oil
1/2
cup small diced red onion
1
cup small diced celery
1/3
cup small diced red bell pepper
3
tbsp chopped fresh parsley
2
tsp capers drained
1/4
tsp Tabasco sauce
1/2
tsp Worcestershire sauce
1
tsp Old Bay Seasoning
1/2
tsp kosher salt
1/2
tsp black pepper
1
lb crabmeat, drained (I get this at Costco, Chicken of Sea Jumbo blend Premium Crab)
1/2
cup panko bread crumbs, extra for breading the cakes
1/3
cup mayonnaise
1 1/2
tsp Dijon mustard
2
eggs lightly beaten
4
tbsp butter
1/4
cup olive oil
remoulade sauce
1/2
cup mayonnaise
2
tbsp drained capers
q t coarse grained mustard
1
tbsp champagne vinegar (can use white wine vinegar)
pinch of kosher salt
pinch of black pepper
Directions
1.
Place the butter, oil, onion, celery, peppers, parsley, capers, Tabasco, Worcestershire Sauce, Old Bay Seasoning, salt and pepper in a large saute pan.
2.
Cook over medium low heat until vegetables are soft and dry (15 to 20 minutes)
3.
Cool to room temperature
4.
Break the crabmeat into small pieces (pick out any cartilage) and toss with the bread crumbs, mayonnaise, mustard, and eggs.
5.
Mix the cooked mixture well.
6.
Cover and chill for 30 minutes.
7.
Shape into bite size cakes (a 1 ounce scoop works)
8.
Coat in extra Panko crumbs
9.
Healt half of the butter and olive oil in a large saute pan over medium heat.
10.
Add half the crab cakes and fry 4 to 5 minutes on each side until browned.
11.
Drain on paper towels.
12.
Repeat with other crab cakes.
13.
Remoulade Sauce
14.
Combine all ingredients in the food processor and serve as a dip.
15.
If using frozen cakes, reheat at 400 degrees until hot.

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