Crabcakes with Corn & Remoulade Sauce

By JeffK

Ingredients

• Crabcakes
• 1 lb. crabmeat (we use Phillips Crab)
• 1 cup cooked corn (frozen petite white corn works well)
• 1/4 cup finely diced onion 1/2 cup finely diced pepper (green, red, orange, yellow, or purple)
• 1/2 cup finely diced celery
• 1 cup mayonnaise
• 1/2 teaspoon dry mustard
• Pinch of cayenne pepper
• Salt & freshly ground black pepper, to taste
• 1 egg, lightly beaten
• 1 1/4 cups saltine cracker crumbs
• Remoulade Sauce
• 1 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon worcestershire
• Dash of tobasco
• 1/4 cup finely diced dill pickle
• 1/4 cup fresh Italian parsley
• 2 tablespoons finely minced shallots
• 2 tablespoons tiny capers, drained
• Salt and Fresh ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Crabcakes

~ Combine the crabmeat, corn, onion, pepper, and celery in a bowl, and toss with a rubber spatula.

~ In another bowl, combine the mayonnaise with the mustard and cayenne pepper. Stir into the crabmeat mixture, and add salt and pepper. Gently fold in the egg and ¼ cup of the cracker crumbs with a spatula.

~ Form the crab mixture into eight patties. Carefully coat the patties with the remaining 1 cup cracker crumbs, and chill, covered, for at least 30 minutes.

~ Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium-size skillet. Cook the crab cakes over medium heat until golden on brown on both sides, about 3 minutes per side, addign more oil & butter as necessary. Serve immediately with sauce on the side.

Sauce

Mix the mayonnaise, lemon juice, worcestershire & tobasco in a bowl. Fold in pickle, parsley, shallots & capers. Season with salt and pepper. Loosely cover and refreigerate for 1 hour to allow flavors to come out. Yields 1 1/2 cups.