Crab Cakes

Makes 36

1/2 pound lump crabmeat, picked over for shells, or canned crabmeat, drained and rinsed (canned crab is fine)
1 1/2 cups fresh bread crumbs, plus 1 cup for coating
1 scallion, finely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 large egg, lightly beaten
1/4 cup commercial mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 teaspoon hot red pepper sauce
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
Vegetable oil for shallow frying

Combine all ingredients except vegetable oil in a medium bowl. Using 2 teaspoons of the mixture for each, form into 1/4-inch-thick patties.

Coat crab cakes with the additional bread crumbs. They may he refrigerated at this point for up to 6 hours.

Working in batches, cook the crab cakes in shallow oil until brown on the bottom, about 1 minute. Turn and cook until brown on the other side, about 45 seconds. Drain on paper towels.

Serve with Spicy Remoulade Sauce
 
 

Spicy Rémoulade Sauce

Makes 1 ½ cups

1 cup loosely packed fresh Italian parsley leaves
2 scallions, white and green parts cut into I-inch pieces (2 cup)
2 slices fresh horseradish, peeled and cut into small pieces (about 2 ounce)
1 rib celery, peeled and cut into I-inch pieces (I cup)
2 tablespoons tarragon vinegar
I tablespoon sweet paprika
2 teaspoons tamari soy sauce
2 teaspoons dry mustard
1/4 teaspoon hot red pepper sauce
3/4 cup Mayonnaise
Kosher salt, to taste

Combine all ingredients except Mayonnaise and salt in the work bowl of a food processor and process until finely chopped. Add remaining ingredients and process to combine. Scrape into a container and store, tightly covered, in the refrigerator.