Crab Cakes with Remoulade and Piquillo Pepper Sauces

Crab Cakes with Remoulade and Piquillo Pepper Sauces
1 lb cooked and cleaned lump crab meat
1 Tbsp mayonnaise
1 tsp dijon mustard
1 tsp worcestershire sauce
juice of 0.50 lemon
3/4 cup panko bread crumbs
1/2 bunch tarragon
finely chopped
3 each scallions
finely chopped
1 tsp Old Bay
Kosher salt and black pepper
1 each large egg
Rice bran oil for frying
3/4 cup crème fraiche
2 tsp dijon mustard
1 1/2 tsp whole grain mustard
juice of 0.50 lemon
1/4 tsp Tabasco sauce
1/2 cup cornichons
1/4 cup capers
2 Tbsp finely chopped parsley
1 each scallion
thinly sliced
Kosher salt and black pepper
1 cup piquillo peppers
rinsed and patted dry
1 each shallot
1 clove garlic
1 tsp sherry vinegar
Kosher salt and black pepper
2 Tbsp extra-vigin olive oil
1 bunch chives
minced for garnish
  • Large non-stick pans (or electric griddle)
For the Crab Cakes
In a large mixing bowl, combine crab with remaining ingredients except egg. Taste for seasoning and adjust flavors as desired. Mix in egg. Form into small patties or cakes. In a large non-stick pan, heat about 3 Tbsp of rice bran oil over medium-high heat. Brown cakes on both sides and remove to a paper towel-lined tray.
For the Remoulade
Combine all ingredients and adjust flavors to taste.
For the Piquillo Pepper Sauce
Use a food processor to blend the piquillos with the shallot and garlic. Once pureed, add the vinegar and salt and pepper to taste. While the machine is running, add the oil in a stream to emulsify. Adjust flavors to taste.
To Serve
Arrange crab cakes on a warm platter and serve sauces on the side, or dollop on top of individual cakes.