Recipe: by Chef Kevin Layton/Greer's Fairhope Market
Posted on October 09 2009 in category: Entrees

Crab Cakes
1 pound jumbo lump crab meat
¼ cup onion – finely diced
¼ cup bell pepper – finely diced
1 egg
1/8 cup mayonnaise
1/8 cup Creole mustard
¼ tsp. Old Bay seasoning
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
½ cup Panko bread crumbs
Vegetable oil

1. Saute the onions and bell peppers in 2 tablespoons of vegetable oil for 3-4 minutes or until they start to get soft. Reserve and let cool.
2. Mix the egg, mayo, mustard, and seasonings until well blended. Add half of the bread crumbs to the wet mixture.
3. Add the crab to the wet mix and gently toss taking care not to break the crab meat pods. Add more bread crumbs until the mixture holds it’s shape.
4. Pat into 3 ounce cakes.
5. Saute in the remaining oil for 3 minutes on each side and serve with Remoulade sauce.

Remoulade
3 Tbls. Horseradish
½ cup hot mustard
3 cloves garlic – crushed
1 onion – diced
2 Tbls. Paprika
2 Tbls. Parsley – chopped
1 cup olive oil
3 Tbls. Worcestershire sauce
Salt and Pepper – to taste

Combine all of the ingredients in a blender and blend until smooth.