Spicy Crab Cakes with Rémoulade with Hot Pepper Olive Oil Recipe
-1 pound jumbo lump crabmeat, shell pieces removed
-1 1/2 tablespoons Sonoma Farm Red Pepper Infused Extra Virgin Olive Oil
-2 tablespoons Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-2 tablespoons finely chopped green bell pepper
-1/4 teaspoon black pepper
-2 green onions, finely chopped
-1 large egg, lightly beaten
-1 cup panko (Bread crumbs), divided
1/4 cup canola mayonnaise
2 teaspoons minced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 1/2 teaspoons Dijon mustard
3/4 teaspoon capers, chopped
3/4 teaspoon white wine vinegar
1/4 teaspoon ground red pepper
1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.