INGREDIENTS
Crabcakes
- 1 lb. dungeness crabmeat
- 1/8 cup yellow and red bell peppers, small diced
- 1 tsp. green onion, chopped
- 1/4 cup Panko or breadcrumbs
- 1 pinch of cajun spices
- 1 egg
- 2 tbsp. canola oil
Remoulade
- 1/2 cup mayonnaise
- 1 tsp. Dijon mustard
- 2 tsp. capers
- 1 tbsp. BARGETTO Bianca
- 1/2 tsp. anchovies, chopped
- 1/8 tsp. parsley, chopped
- 1/8 tsp. tarragon, chopped
- Worcheshire sauce, to taste
- Tabasco sauce, to taste
- salt and pepper to taste
DIRECTIONS
yield: serves 4 as appetizer / 2 as an entrée
Crabcakes
- Combine all ingredients.
- Shape into small patties
- Sauté in oil over medium heat for approximately 4 minutes per side.
- Serve with remoulade. (see recipe below)
Remoulade
- Combine all ingredients except the last three in a bowl.
- Add Worcheshire, Tabasco, salt and pepper to taste.