Santa Fe Crab Cakes with Green Chile Remoulade

Ingredients

• 1 pound Crabmeat, thoroughly drained (can be frozen or canned)
• 1/2 Cup Diced Red Pepper
• 1/2 Cup Diced Red onion
• 1/4 Cup diced Green Onion
• 1 Tablespoon each, chopped Parsley and chopped Cilantro
• 2 Tablespoon Mayonnaise
• 1/2 Tablespoon Dijon mustard
• 1 Egg
• Juice from 1/2 lemon
• 1/2 teaspoon each coarse ground black pepper, chili powder and cayenne pepper
• 1 Teaspoon salt
• Unseasoned bread crumbs
• Olive oil to cook with
• Green Chile Remoulade (recipe follows)

Directions

Stir mayonnaise, mustard, egg, lemon juice and spices together in a mixing bowl. To this, add the diced peppers, herbs and onions. Combine the mayonnaise mixture and crabmeat, and add enough breadcrumbs to bind the mixture so you can form little cakes, but not too much that they are dry.

Form the mixture into cakes to the desired size. Pan fry in olive oil over medium high heat until light golden in color on both sides, then transfer to a baking sheet.

Flash in 400-degree oven 3-5 minutes before serving.

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Green Chile Remoulade

Combine:

1/4 C. Green chilies, finely diced
1/4 C. Red Pepper, finely diced
1/4 C. Yellow Pepper, finely diced
1/4 C. each Green onion and Red Onion, finely diced
1/4 C. Dill Pickle, finely diced or pickle relish
1/4 C. Capers, drained
1 Small Clove Garlic, minced
1 Tbl. Balsamic Vinegar
1 1/2 C. Mayonnaise
salt (to taste)
coarse black pepper (to taste)
1/2 teaspoon chili powder
1 teaspoon each, chopped parsley, and chopped cilantro

Store in a tightly covered container for at least 3 hours before serving. Keeps indefinitely

Submitted 6/13/05.
Source: www.coronaranch.com
Submitted By: Teresa Johnson
techgoddess@att.net
Santa Fe Crab Cakes with Green Chile Remoulade