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Crab Cakes instructions:
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1) Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasonings in a bowl. (Do not over mix.)
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2) Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley.
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3) Form the crab mixture into cakes and roll in the bread crumb/parsley mixture.
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4) In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side
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Serve hot with Remoulade Sauce (see recipe) on the side.
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Remoulade Sauce instructions:
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In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside
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In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg
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Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise
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Add the lemon/parsley mixture, mix to combine
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Adjust seasonings adding more hot sauce, salt & pepper to taste
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Refrigerate immediately until ready to use
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Yields about 3 cups
