Crab Cakes with Homemade Remoulade and Fried Capers

• The Fresh Market Crab Cakes (2 ct)

Homemade Remoulade

• 1 c mayonnaise
• ¼ c spicy mustard, your favorite
• 1 clove garlic, finely minced
• 2 tsp prepared horseradish
• 1 tsp cajun spice blend
• 1 Tbsp hot sauce, more or less to taste
• 2 Tbsp minced dill pickle or capers
• Lemon juice and honey to taste

Fried Capers

• ¼ c capers
• ¼ c Extra Virgin Olive Oil

In a large sauté pan, heat oil over medium high heat until it shimmers, about 3 minutes. Add crab cakes and cook until golden brown, about 3-5 minutes per side. Using a slotted spatula, remove crab cakes to paper towels and allow to drain.

HOMEMADE REMOULADE:

In a medium bowl, combine mayonnaise, spicy mustard, garlic, horseradish, Cajun spice blend, hot sauce and chopped pickles or capers. Taste. Adjust seasoning by adding more salt, hot sauce or a blitz of lemon juice. A ½ teaspoon of honey if also welcome. Keep chilled until ready to serve.

FRIED CAPERS:

Serve these as a finishing touch on top of the Ultimate Lump Crab Cakes or Steamed Asparagus and Red Peppers. These are also delicious on top of steamed salmon, chicken piccata or oyster po’boy.

Recipe developed by Chef Anna Rossi