Crab Cakes with Cajun Remoulade Sauce

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                      Egg
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.