35 Crab Cakes with Roasted Pepper Rémoulade

Makes 8, 4 ounce crab cakes.

Ingredients

• 1½ pound crabmeat
• 2 ounces fresh bread crumbs
• 3 ounces mayonnaise
• 2 eggs, beaten
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1½ tablespoon chopped parsley
• 4 scallions, chopped fine
• Clarified butter for cooking, as needed
• 1½ ounce roasted red bell pepper, peeled, cored, and seeded
• 8 fluid ounces rémoulade sauce
• 8 lemon wedges

Steps

1. Pick over the crabmeat to remove any bits of shell.
2. Mix together the bread crumbs, mayonnaise, eggs, mustard, Worcestershire sauce, salt, pepper, parsley, and scallions. Fold in the crabmeat.
3. Form by hand into round cakes. For each portion, allow 1 large cake, about 4 ounces, or 2 small cakes, about 2 ounces each.
4. Pan-fry the cakes in butter until browned on both sides and cooked through.
5. Cut the roasted peppers into brunoise. Mix into the rémoulade.
6. Serve each crab cake with 1 fluid ounce sauce and 1 lemon wedge.