crab cakes with remoulade sauce

Tom and I don’t really do anything special to celebrate Valentine’s Day…but we did want to take advantage of lobster tails being on sale. Well, by the time we went to the grocery store they were sold out. Plan B: crab cakes. I had to forgo my favorite recipe for those too, since we didn’t have any dry sherry. Plan C: these crab cakes with my old standby sauce.

adapted from Paula Deen, Foodnetwork.com
Crab Cakes:
1 pound crabmeat, picked free of shells
1/3 cup Italian breadcrumbs, plus more for coating
3 green onions (green and white parts), finely chopped
1 large Anaheim pepper, finely chopped
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper

1. Preheat oven to 400 degrees. Spray a nonstick baking sheet with cooking spray.

2. In a large bowl, mix all the ingredients.

3. Shape into patties, and coat with remaining breadcrumbs. Place on baking sheet and bake for 20 minutes, turning once.

Remoulade Sauce:
1/4 cup light mayonnaise
1 large clove garlic (or 2 small), finely minced or pressed
2 tbsp green onion, finely minced
1 tsp lemon juice
2 tbsp sweet relish
1 tbsp dijion mustard
dash of paprika

1. In a small bowl, mix everything together well. Serve alongside crabcakes (or any kind of seafood…this sauce is great on anything).

Of course Paula fried her version of these, but in an attempt to be a bit healthier we baked them. They were still very good (I’m sure they were better fried, but what isn’t?), even better served on a bun with some remoulade and lettuce!

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