Crab Cakes

Crab Cakes

Serves: 4-6

Ingredients:
2 tablespoons olive oil
1 cup small diced yellow onion (1/2 a large onion)
1/2 cup small diced celery (1 stalk)
1/4 cup small diced red bell peppers (1/2 pepper)
1/4 cup small diced yellow bell peppers (1/2 pepper)
1 tablespoon chopped garlic
Salt and pepper to taste

1 pound lump crabmeat, cleaned and picked over for shells and cartilage
1/4 cup chopped green onions (1-2 pieces)
1/4 cup grated Parmigiano-Reggiano
2 tablespoons finely chopped parsley leaves
3 tablespoons whole-grain mustard
Juice of 1 lemon

1/2 cup mayonnaise
3/4 cup seasoned bread crumbs

4 tablespoons unsalted butter
1/4 cup vegetable oil

Preparation:
1. Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for a few more minutes. Remove the pan from the heat and let cool.
2. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside.
3. Fold in the cooled sautéed veggies into the crab mixture. Mix in the mayonnaise and bread crumbs. Mix gently but thoroughly, so as not to break up the crab pieces.
4. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot with rémoulade sauce (see below).

Rémoulade Sauce:
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste

1. Combine ingredients in a bowl. Set aside, covered, in the refrigerator