Ingredients
2 lbs lump crab meat, picked
2 teaspoons Old Bay seasoning
2 eggs
3 Tablespoons mayonnaise
2 Tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 Tablespoons each red and green peppers
2 Tablespoons fresh cilantro, chopped
2 Tablespoons shallots, finely chopped
2 Tablespoons olive oil
4 Tablespoons butter
Remoulade Sauce:
2 cloves garlic, pressed
2 cup mayonnaise
1 teaspoon black pepper
1/2 cup catsup
1 teaspoon fresh lemon juice
dash of Tabasco
horseradish to taste
1 Tablespoon white vinegar
1 small white onion, grated
1/2 cup vegetable oil
1/2 cup chile sauce
dash of paprika
1 Tablespoon Worcestershire sauce
1 teaspoon mustard
Preparation
Crab Cakes: Pick over crab meat, removing any cartiliage. Beat eggs and add to crab meat. Add remaining ingredients, except olive oil and butter. Mix gently. Pat into cakes about 2-inches in diameter and 3/4-inch thick. Saute in oil and butter over medium high heat for about 6 minutes on each side until golden brown.
Remoulade Sauce: Blend all ingredients together in blender.
