Crab Cakes with Remoulade

Crab Cakes with Remoulade With some modifications, this is from the Williams-Sonoma Seafood cookbook 1995. You can substitute the Remoulade with Aioli. (Aioli recipe: 1/3rd cup mayo, 1 clove garlic minced, 2-3 tsp. water, optional: 2 tsp. lemon juice) Remoulade Sauce: 1. Cup mayo 2. 3 Tbl. Dijon mustard 3. 2-3 Tbl. white wine vinegar 4. 1 Tbl. paprika 5. 1-2 Tbl. prepared horse radish 6. 2 cloves minced garlic 7. 1/3rd cup finely chopped green onion 8. 1/3rd cup finely chopped celery 9. 2 Tbl. tomato sauce or ketchup 10. Salt and pepper. Mix all together. Cover and refrigerate until ready to serve. Crab Cakes. Ingredients: 1. 2 Tbl. unsalted butter 2. Olive oil as needed 3. 6 spring onions, chopped fine 4. ¾ cup finely chopped celery 5. Cup finely crushed Saltines or other cracker 6. Tbl. yellow mustard powder 7. Tsp. hot sauce, like Tabasco 8. 2 Tsp. Worcestershire sauce 9. 2 eggs well beaten 10. ¼ cup mayo 11. (optional) 3 Tbl. finely chopped fresh parsley 12. 1 lb. cooked crab 13. Salt and pepper 14. 2 cups fresh bread crumbs Instructions: 1. Heat skillet to melt butter, and add green onions and celery. Cook until soft. Transfer to bowl. Let cool. 2. Add to mixture crushed saltines, mustard, hot pepper sauce, Worcestershite, eggs, mayo, parsley, crab, and salt & pepper to taste. Mix well. If mixture too wet to hold to make cakes out of, add some bread crumbs and mix. 3. Form mixture into six cakes about 3-inch diameter and half-inch thick. 4. On a plate, dredge the cakes lightly in bread crums. 5. In skillet, add olive oil or butter as needed, and cook crab cakes until brown on both sides. 6. Serve cakes with sauce on the side or on top.