Baked Crab Cakes with Remoulade Sauce

Serve with Husch 2017 Pinot Noir

1 lb. fresh crab or imitation crab meat
cup of finely diced celery
cup of finely diced green onion
cup of mayonnaise
4 large eggs
2 teaspoons of stone ground Dijon mustard
teaspoon of Tabasco sauce
teaspoon of Old Bay Seasoning
1 cup of fresh sourdough bread crumbs

In a large bowl thoroughly whisk eggs. Add remaining ingredients to the eggs using only 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 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.

Remoulade Sauce
2/3 cups of Mayonnaise
2 finely chopped green onions
2 tablespoons of parsley
2 tablespoons of fresh dill
Juice of 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.

Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 5pm
Mailing Address: PO Box 189, Talmage, CA 95481
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