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1
For the remoulade: whisk together all the ingredients, then cover and refrigerate until ready to serve.
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2
The recipe for remoulade makes extra; it can be used for a variety of dishes, or you could halve that part of the recipe.
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3
For the crab cakes: Crush the saltines with a rolling pin (while keeping them in their plastic sleeves).
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4
Empty the crumbs through a sieve into a bowl below, shaking to separate the larger crumbs from the fine crumbs.
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5
You will need about 1 to 1 1/4 cups fine crumbs for dredging the crab cakes.
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6
Put the larger crumbs in a large bowl, and add the crab, mayonnaise, mustard, and Old Bay.
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Mix gently until you can press the mixture together to form balls.
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8
Form into eight balls, and place on a parchment-lined baking sheet.
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(If you have time, refrigerate for 1/2 hour to let them set up a bit.)
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10
Heat 1/2 inch vegetable oil in a large skillet over medium heat.
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Dredge the crab cakes in the fine crumbs, and when oil is hot enough, drop the cakes gently into the skillet.
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Cook, turning on all sides without squishing or flattening, until the cakes are golden, about 6 to 8 minutes in all.
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13
Drain on paper towels, and serve hot with the remoulade.
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14
Another very interesting and delicious condiment for sandwiches is the olive salad, also known as giardiniera, which I share with you in making the muffuletta sandwich (see page 64).
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15
Pickled vegetables are a big Italian tradition, the curing and preserving of vegetables when theyre plentiful to be used in the less generous winter months.
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16
They were always given with a sandwich to the farmer who went out to work the land, to the factory worker, or even to office workers or kids taking their lunch with them.
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Giardiniera was a kind of fast food, but it was wholesome and balanced.
