Crab Cakes with Jalapeno Remoulade

Crab cakes are one of my favorite things to order when I go out to a restaurant. It seems that there is always way to many bread crumbs added and never enough crab meat. These crab cakes are full of flavor and zip. The jalapeno remoulade really makes these stand apart from the rest. The most important thing to remember is not to overwork the mixture.

Ingredients:

1 # lump crab meat
1 T butter
1/2 small onion, finely chopped
1/2 poblano pepper, finely chopped
1 garlic clove, minced
! t salt
1/4 t ancho chile powder
1/4 t black pepper
1/4 t cayenne
1 egg, lightly beaten
1/4 cup mayo
1 t whole grain mustard
several dashes of hot sauce
1 scallion, finely chopped
2 T chopped parsley
1/2 lemon, juiced
3/4 cup bread crumbs
2 T vegetable oil, plus more if needed

Melt the butter in a skillet over medium heat. Add the onion, pablano, garlic, salt, black pepper, and cayenne and cook until softened. 3-4 minutes. Transfer the vegetable mixture to a bowl and let cool for 15 minutes. Add the crab, egg, mayo, mustard, hot sauce, scallion, parsley, lemon juice and 1/4 cup of bread crumbs to the vegetable mixture. Combine genltly.

Using a 1 cup measuring cup, form the mixture into cakes, packing lightly. They should be like hockey pucks. About 2 inches thick with straight sides. Cover and cool for 20 minutes or overnight.

When you are ready to cook tthe crab cakes, placethe remaing bread crumbs in a pie tin. Dredge both sides and shake off the excess. Heat the oil in a pan over medium high heat. When the oil is hot but not smoking, fry the cakes for 4-5 minutes on each side until golden brown. Serve with jalapeno remoulade and enjoy.

Jalapeno Remoulade

1 jalapeno, stemmed, seeded, and finely chopped
1 bucn of scallions(white part only) thinly sliced
1 cup mayo
1/2 t salt
1/4 t black pepper
1/4 t red pepper flakes
2 t red wine vinegar
1 lime, juiced

Whisk all ingredients together, cover and refrigerate until needed.