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1
In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil.
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2
Add oregano, basil and thyme, salt and white pepper.
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3
Lastly add parsley and garlic and cook until soft.
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4
Leave to cool.
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5
Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife.
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6
Add the salmon to the whipped cream in a large mixing bowl.
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7
Add dill and season with salt and white pepper.
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8
Add 1/2 of the lemon juice and blend gently with spoon.
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9
Add 1 tablespoon of the sauteed vegetables and herbs to the mousse.
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10
Fold egg whites into mousse.
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11
Check the crabmeat for pieces of shell and put in a large clean bowl.
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12
Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
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13
Fold in mousse, taking care not to over mix it.
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14
Fold in the rest of the vegetables and herbs and a handful of bread crumbs.
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15
Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
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16
Gently work into little cakes and bread them with more bread crumbs.
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17
Set aside.
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18
Heat the butter and oil in a large heavy-bottomed frying pan.
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19
Fry the crab cakes until golden brown on each side.
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20
Only turn them once after the bottom side is browned.
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21
1 cup mayonnaise
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22
1 tablespoon red bell pepper, finely chopped
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23
3 tablespoons green onion, finely chopped
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24
1 garlic clove, finely chopped
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25
1 1/2 tablespoons Creole mustard
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26
1/2 teaspoon Creole seasoning
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27
1 teaspoon capers, roughly chopped
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28
3 tablespoons parsley leaves, finely chopped
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29
1 teaspoon hot sauce (recommended Crystal's)
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30
1 teaspoon lemon juice
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31
Chop all vegetable ingredients.
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32
Place in bowl and add remaining ingredients.
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33
Mix thoroughly then refrigerate.
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34
*Cook's Note: It's best if you can make it the day before.
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35
Using a food processor will make your sauce watery.
