Crabcakes with Orange Remoulade

Ingredients:

1/2 pound jumbo lump crabmeat, picked over

1/2 red pepper, cut into a fine dice

1/4 cup chopped green onion or chives

1 teaspon chopped fresh tarragon

1 teaspoon smooth Dijon mustard

1/2 teaspoon capers, drained

1 egg

2 tablespoons mayonnaise

dash Worcestershire Sauce

dash cayenne pepper

pinch salt

1/4 cup dry breadcrumbs

1/4 cup clarified butter or oil

Orange Remoulade:

2 tablespoons mayonnaise

1 teaspoon coarse grained mustard

1/2 teaspoon chopped fresh tarragon

few drops of Tabasco

few drops of cognac

zest and juice of one orange

Directions:

Place picked-over crabmeat, red pepper, chopped green onion/chives in a medium bowl. Add mustard, tarragon, capers, egg, mayonnaise, Worcestershire, cayenne, and salt. Work in breadcrumbs and stir gently. Form mixture into cakes.

Heat a heavy-bottomed saute pan until hot. Add butter/oil and saute crabcakes until brown. Flip gently and brown other side. If necessary, finish cooking for a few minutes in a preheated 400 degree oven. Serve warm with orange remoulade.

Orange Remoulade:

Combine all ingredients in a small bowl. Mix until combined and a sauce-like consistency is achieved. Add a pinch of salt and adjust seasoning as necessary. Keep refrigerated until ready

to serve.