Crab cakes with Remoulade Sauce and Easy Carrot Slaw
Wine Pairing: Erbaceo
(Crisp, white Italian wine)
- Jenny Ingraham
1 lb. North Carolina Backfin Crabmeat, picked free of shells
1⁄4 c. Panko bread crumbs
1⁄2 c. Red onion, finely chopped
1/2 c. Bell pepper, finely chopped
1⁄4 c. Mayonnaise
1 tsp. Dry mustard
2 Tb. Lemon juice
Tt Salt and pepper
In a sauté pan, add 1 Tb. oil and peppers and onions. Over medium heat, wilt peppers and onions until softened and
Remove from heat and add with remaining ingredients to a large bowl. Mix well and form into patties. Dredge in
flour, and fry in oil over medium heat until golden brown on both sides. Serve with remoulade sauce.
1⁄2 c. Mayonnaise
1 Tb. Lemon juice
1 cl. Garlic, minced
1 dash Cayenne pepper
1 Tb. Fresh Dill, minced
Combine all ingredients in a bowl and stir to combine. Serve a dollop on top of each crab cake.
2 ea. Carrots, peeled grated
1 ea. Turnip, peeled, grated
2 Tb. Lemon juice
1⁄2 bu. Green onions
2 Tb. Cilantro, minced
1⁄2 tsp. Garlic powder
1⁄2 tsp. Onion powder
Tt Salt and Pepper
Combine all ingredients in a bowl and toss to coat. Serve as a light, refreshing side along with crab cakes.
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