Outer Banks Sundried Tomato Crabcakes With Remoulade

Crabmeat is combined with panko crumbs, mayonnaise, dried tomatoes, mustard, eggs, and other ingredients, then formed into "cakes" or patties before frying in the skillet. They are served with a sauce made with roasted red pepper, relish, chipotle pepper powder, and more mayonnaise.

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Ingredients:

• 1 1/4 cups mayonnaise
• 1 tablespoon whole grain mustard
• 3 tablespoons dry white wine
• 2 tablespoons worcestershire sauce
• 2 eggs
• 1/4 cup shallots, chopped
• 1/4 cup sundried tomatoes (not oil-packed), soaked for 5 minutes in hot water and drained
• 1 teaspoon kosher salt
• 3/4 teaspoon white pepper
• 1 teaspoon Hungarian paprika
• 2 teaspoons parsley, chopped
• 1/2 cup panko breadcrumbs
• 1 pound lump crabmeat
• 1/4 cup heavy whipping cream
• REMOULADE
• 1 cup mayonnaise
• 1 teaspoon worcestershire
• 1 teaspoon lemon juice
• 1 teaspoon red wine vinegar
• 1/4 cup sweet onion relish
• 1/4 cup roasted red pepper
• 1 tablespoon chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon chipotle pepper powder

Method

Preheat oven to 350 degrees. In a large bowl, whisk together mayonnaise, mustard, white wine, and Worcestershire sauce. Add eggs, one at a time, mixing well. Add the shallots, sundried tomatoes, salt, pepper, paprika and parsley, continuing to mix. Fold in the crabmeat and breadcrumbs, being careful not to break up the lumps of crab. Add heavy cream, as needed, only to bring the mixture together. Lightly pat crab mix out into 8 crab cakes and place on baking pan which has been sprayed with nonstick cooking spray. Bake, uncovered, for 15-20 minutes or until lightly browned. Meanwhile, make the remoulade. Place all ingredients in food processor and pulse for 15 seconds. Serve with crab cakes.

Notes: More breadcrumbs can be added, if crab mixture is too loose. Also, for a more crusty crabcake, they can be dipped in additional panko crumbs just before baking.

Number of servings: 4

Submitted By: cherylptw373316
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