Crab Cakes with Chipotle Remoulade

Recipe

Crab Cakes with Chipotle Remoulade

Serves 8

Ingredients:

Chipotle Remoulade:

½ a chipotle pepper

⅓ cup mayonnaise

2 tbsp. mustard

½ tsp. garlic powder

2 tsp. paprika

¼ cup of chopped cornichons

1 shallot, minced (about 2 tbsp.)

2 tbsp. capers, drained

1 tsp. freshly squeezed lemon juice

¼ cup of parsley

Coarse salt and freshly ground pepper

Crab Cakes:

4 small spring onions, thinly sliced

4 tbsp. minced fresh chives

2 cloves garlic

2 ears of sweet corn

1 red pepper

Kosher salt

Freshly ground black pepper

½ bunch of parsley, tough stems removed, leaves chopped

Finely grated zest of 1 unwaxed lemon

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

½ tsp. Tabasco sauce

½ cup all-purpose flour

2 large eggs, lightly beaten

1 lb lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)

2 cups panko

Vegetable oil for frying

1 medium lemon, cut into wedges, for serving

Directions:

For the Chipotle Remoulade:

1. Combine the first 5 ingredients in the food processor and blend until smooth.

2. Move the mixture to a bowl and then add the rest of the ingredients to combine.

For the Crab Cakes:

1. Combine everything in a mixing bowl except the crabmeat and panko. Taste the mixture for seasoning. Gently fold in the crabmeat, careful not to break it up too much. Fold in panko, adding enough so that the mixture is not too tight. Shape into balls and freeze for 30 minutes.

2. Add panko in a bowl. Form patties from the balls; dredge both sides in panko (cakes should be relatively tight at this point) and sauté on both sides until golden brown with vegetable oil. Serve with chipotle remoulade and a squeeze of lemon.

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