INGREDIENTS

Crab cakes

• 450g jumbo lump crabmeat, shell pieces removed
• 2 tablespoons finely chopped green bell pepper
• 1 1/2 tablespoons mayonnaise
• 1/4 teaspoon black pepper
• 2 green onions, finely chopped
• 1 large egg, lightly beaten
• 1 cup breadcrumbs, divided
• 2 tablespoons canola oil, divided

Remoulade

• 1/4 cup 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

METHOD

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 breadcrumbs. Place remaining 3/4 cup breadcrumbs in a shallow dish.
2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in breadcrumbs. Heat a large non-stick 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, breadcrumbs, and oil.
3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

Recipe and image via www.myrecipes.com