Crab Cakes with Roasted Red Pepper Remoulade

Crab cakes

Makes 6 golf ball size crab cakes

This is one of those recipes that I have been making for years. I got it out of an old cookbook that I found when I was living in Hilton Head about 10 years ago...

Ingredients:

·       1 lb. of lump crab meat

·       ¼ C Breadcrumbs - plain

·       3 T of Mayo

·       1 Egg - beaten

·       1 tsp Mustard

·       1 tsp Worcestershire sauce

·       1 tsp Kosher Salt

·       ¼ C Finely chopped green and red peppers

·       ¼ tsp White Pepper

·       Vegetable or canola oil for cooking

Directions:

1.     Mix all the ingredients in a bowl with half of the breadcrumbs

2.    Take the mixture and form small patties (I normally let them sit in the fridge for a while, so they firm up before I sauté them)

3.    Drop the patties in the remaining breadcrumbs on both sides

4.     Heat your pan with the oil in it and cook for about 3 minutes per side

Roasted Red Pepper Remoulade

·       1 Bottle of tartar sauce

·       1 Red Pepper - roasted

Directions: Take the tartar sauce and food process it with the red pepper & a few dashes of hot sauce