Crab Cakes with Remoulade

Makes 6 servings

Matthew

ingredients

Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
Remoulade:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.

1
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
2
Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
3
To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges

Source: Matthew