Baked Crab Cakes with Remoulade Sauce
Serve with Husch 2010 Pinot Noir
1 lb. fresh crab or imitation crab meat
¼ cup of finely diced celery
½ cup of finely diced green onion
½ cup of mayonnaise
4 large eggs
2 teaspoons of stone ground Dijon mustard
¼ teaspoon of Tabasco sauce
½ teaspoon of Old Bay Seasoning
1½ cup of fresh sourdough bread crumbs
In a large bowl thoroughly whisk eggs. Add remaining ingredients to the eggs using only ½ cup of the breadcrumbs. Chill mixture for at least 2 hours.
Shape crab cakes, preferably using a round biscuit cutter. Press down to form firm cakes. Cakes should be about one and one half inches around and ½ inch tall.
Place remaining bread crumbs in a shallow dish. Coat both sides of the cakes with breadcrumbs. Place coated cakes on a greased baking sheet. Bake for 20 minutes, at 375, or until golden brown.
2/3 cups of Mayonnaise
2 finely chopped green onions
2 tablespoons of parsley
2 tablespoons of fresh dill
Juice of ½ fresh lemon
2 tablespoons of prepared horseradish
3 tablespoons of stone ground Dijon mustard
1 tablespoon of ketchup
1 teaspoon Worcestershire sauce
1 tablespoon of paprika
Dash of Tabasco
Salt and pepper to taste
Wisk all ingredients together and refrigerate until ready to serve.
Makes one cup.
*This sauce compliments most seafood dishes.
Serve warm topped with Remoulade Sauce. Crab mixture can be made and refrigerated a day ahead and formed before baking. Makes about 28 cakes.