Make This!

Crab cakes!

Omid and I love crab cakes. We have tried so many different recipes and finally found one we really like that was easy and delicious!

 The key to 'perfect' crab cakes: a measuring cup!
I used the 1/3 cup size.

 Bake at 400* for 12 minutes on each side.

YUM!

The French call tartar sauce: remoulade.

I made a tangy remoulade which was a perfect accompaniment to the crab cakes.
No leftovers!

Corn Bread Crab Cakes  adapted slightly from Cooking Light
2 tsp olive oil
1/2 c sliced green onions
2/3 cup diced red pepper
1/2 jalapeno pepper, diced
2 garlic cloves
1/4 cup mayo
4 T chopped chives
2 T chopped cilantro
1/2 t grated lemon rind
1 T fresh lemon juice
1 T hot sauce
1 tsp Old Bay Seasoning
1 egg
2 cups crumbled corn bread (I baked the cornbread about an hour before I needed it for this recipe).
1 pound fresh crab meat, chopped

Heat oil in a skillet over medium high heat. Add onions, peppers & garlic. Saute for 3-5 minutes. Cool. Combine pepper mix, mayo, and all ingredients in a medium bowl. Mix well.  Scoop mix into a 1/3 cup measuring cup. Place on a greased cookie sheet. Place in fridge for one hour. Bake in a 400* oven for 12 minutes each side.  Serve with remoulade sauce.

Remoulade
1/3 cup mayo
1 1/2 T green onions
2 T chopped cilantro
1/4 t fresh grated lemon rind
2 t fresh lemon juice
1/4 t hot sauce
1/2 t chopped garlic
1/2 t black pepper

Mix all ingredients together. Serve over crab cakes. Garnish with chopped green onions.