Crab Cakes with Cajun Remoulade Sauce
Sean Schmidt, Executive Chef, Parker's Blue Ash Grill
(Makes 12 cakes)
3 tbsp. Whole Butter
1 cup Yellow onion, finely chopped
1/2 cup Red bell pepper, finely chopped
1/2 cup Green onion, finely chopped
1/2 tsp. Salt
1/4 tsp. Cayenne pepper
1 tsp. Worchestershire sauce
1 tsp. Old Bay Seasoning (available in the spice aisle of most grocery stores.)
1/2 tsp. Cilantro, finely chopped
1 lb. Lump crabmeat
1-11/2 cups Bread crumbs
3 tbsp. Olive oil
Heat buttter in a saute pan over medium/high heat. Add onions, red bell peppers and green onions. Cook until tender, then remove from the pan and cool completely.
In a large bowl, combine salt, cayenne pepper, Worcestershire sauce, Old Bay Seasoning (available in the spice aisle of most grocery stores), Cilantro and egg. Mix well. Add cooled vegetables and crabmeat.
Add enough breadcrumbs to bind the mixture. Divide into 12 portions and shape into patties.
Heat the olive oil in a large saute pan. Saute crab cakes until golden brown on both sides.
Cajun Remoulade Sauce
(Makes 1 Quart)
2 cups Mayonnaise
1/2 cup Capers, drained and finely chopped
1/2 cup Dill pickles, seeds removed, chopped finely
1 1/2 tbsp. Chives, dried
1 1/2 tbsp. Dijon mustard
1/8 tsp. White pepper
1 1/2 tsp. Worcestershire sauce
1/8 cup Tobasco
1/8 cup White vinegar
1/4 cup Onion, minced
1 1/2 tbsp. Paprika
1/2 tsp. Salt
1/2 tsp. Cayenne pepper
Mix all ingredients thoroughly. Refrigerate for use.