Crab Cakes With Remoulade Sauce

Photo: flickr user The Wong Family Pictures

Ingredients

1 pound crabmeat, well drained

6 ounces raw shrimp, peeled and deveined

1 egg white

3/4 cup heavy cream

2 teaspoons Worcestershire sauce

1/4 teaspoon salt

1/4 cup mayonnaise

1/2 cup parsley, finely chopped

1/2 teaspoon Tabasco

1/4 teaspoon cayenne pepper

1 tablespoon lemon juice

2 tablespoons olive oil

2 shallots, finely minced

1 bunch scallions, finely minced

cup each finely minced yellow, red and orange peppers

2 cups fine bread crumbs

1/4 cup clarified butter

Remoulade Sauce (recipe follows)

Preparation

1. Puree the raw shrimp to a paste in a food processor. Add the egg white and heavy cream and pulse to blend.

2. Transfer the shrimp mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice.

3. Heat the olive oil in a small skillet and saute the shallots, scallions and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least 2 hours or overnight.

4. Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating.

5. Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and saute over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for about 2 to 3 minutes.

6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.