Serves 8-10 people


For the Crab Cakes

1 pound cooked and cleaned crab meat
1 large egg
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
juice of ½ lemon
½ bunch chives, finely chopped
¾ cups panko bread crumbs (sold in Asian markets)
1 tablespoon canola or vegetable oil

For the Remoulade

3/4 cup Crème Fraiche
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar or lemon juice
1/4 teaspoon Tabasco sauce
½ cup Cornichons, chopped
1 tablespoon chopped tarragon
1 scallion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste

Extra cornichons for garnish


For the Crab Cakes

In a large mixing bowl combine chives, crab, eggs, mayonnaise, mustard, Worcestershire sauce, lemon juice and bread crumbs. Salt and pepper the crab mixture to taste. Form crab mixture into 1 inch cakes. In a non-stick sauté pan, add 1-tablespoon of Canola or vegetable oil over medium heat. When the oil starts to smoke, sauté the crab cakes in the pan until golden brown on both sides.
These crab cakes can be served with a variety of sauces. Today, your chef will demonstrate one great possibility.

For the Remoulade

Combine all ingredients

To Serve

Place sauce in a serving bowl with crab cakes resting on thinly sliced lemon rounds around it on a serving platter decorated with chives or cornichons.

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