CRAB CAKES WITH REMOULADE

By dyannucci

wine spectator
RODNEY FREIDANK SO BY'S NEW SOUTH CUISINE GREENVILlE
Ramey Chardonnay Carneros Hyde Vineyard 2010

WINE SPECTATOR ALTERNATES: Eric Kent Chardonnay Russian River Valley 2013 (93, $42);
Louis Jadot Pouilly-Fuisse 2014 (91, $28)

Ingredients

• 2 tablespoons minced shallots
• 2 tablespoons drained, chopped capers
• 6 anchovy fillets, finely minced
• 1 tablespoon lemon juice
• 1/4 cup minced and 1 tablespoon chopped
• Italian parsley, plus additional for garnish
• (optional)
• 1/3 cup whole-grain mustard
• 1 tablespoon plus 2 teaspoons Worcestershire
• sauce
• 2 cups plus 3/4 cup mayonnaise
• 2 pounds back fin or jumbo lump crabmeat
• 1/2 teaspoon chopped fresh thyme
• Pinch of ground white pepper
• 1 teaspoon Old Bay seasoning
• Pinch of ground mustard seed
• 1/2 cup panko crumbs
• 1 whole egg
• Whites of 2 eggs
• Olive Oil
• Lemon Wedges for garnish

Details

Servings 6

Preparation

Step 1

1. To make the remoulade: In a bowl, combine shallots, capers, anchovy, lemon juice, 1/4 cup parsley, whole grain mustard, 1 Tbsp Worcestershire, and 2 cups mayonnaise. Mix thoroughly.
Remoulade will keep for up to 2 weeks in an airtight container in the refrigerator.

2. To make the crab cakes: Gently pick through
the crab and remove any shell. Repeat, as crab
shell can be easy to miss. In a large bowl, com-
bine crabmeat with 1 tablespoon parsley, thyme,
pepper, Old Bay seasoning, mustard seed, 2 tea-
spoons Worcestershire sauce, panko, 3/4 cup
mayonnaise, egg and egg whites. Mix until thor-
oughly combined, taking care not to break up
the crab more than necessary.

3. Add oil just to coat a large skillet and heat
over medium-high. Scoop about 113 cup of the
crab mixture into the pan for each cake. Do not
overcrowd. Flatten the cakes gently with a spat-
ula to approximately 3/4-inch thick. Cook until
brown on bottom. Gently flip and cook until
heated through. Add oil to the pan as needed between batches.

4. Serve 2 to 3 cakes per person, with a dollop of remoulade on each cake.Garnish with lemon wedges and chopped parsley.