Crab and Artichoke Cakes With Remo

Crab and Artichoke Cakes with Remoulade Sauce

Ingredients

Crab Cakes:
6 tablespoons butter, divided
6 green onions, bottoms and tops, finely chopped
¾ cup chopped celery
1 cup finely crushed saltine crackers
1 tablespoon dry mustard
½ teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
2 eggs, well beaten
¼ cup mayonnaise
3 tablespoons finely chopped fresh parsley
½ pound fresh crabmeat (remove any shell pieces, refrigerate)
½ (14-ounce) can artichoke hearts packed in water, drained and tough 
    outer leaves removed, chopped
1/8 teaspoon salt or to taste
1/8 teaspoon ground black pepper or to taste

2 cups fresh bread crumbs, divided
Remoulade Sauce: Makes 2 cups
1 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons white wine vinegar, or to taste
1 tablespoon paprika
2 tablespoons prepared horseradish
1 teaspoon finely chopped garlic
⅓ cup finely chopped green onions
⅓ cup finely chopped celery
2 tablespoons finely chopped fresh parsley
2 tablespoons ketchup
¼ teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

Directions

Crab Cakes:
In a large, nonstick frying pan, melt 2 tablespoons butter. Add green onions and celery. Cover and cook, stirring occasionally, 7-10 minutes or until soft.

Using a slotted spoon, transfer to a mixing bowl and cool.

Add cracker crumbs, dry mustard, Tabasco, Worcestershire, beaten eggs and mayonnaise. Gently blend to mix.

Add parsley and crabmeat, chopped artichoke hearts, salt and pepper. Toss gently to mix.

If crab mixture is too wet to hold its shape, add up to ½ cup bread crumbs. The remaining crumbs will be used to dredge the crab cakes.

Divide mixture and make 6 mounds. Flatten slightly to make cakes.

Place remaining bread crumbs in a shallow bowl or plate. Dredge cakes lightly in crumbs.

In nonstick skillet, over medium heat, melt 2 tablespoons butter. Sauté 3 crab cakes, 3 minutes on each side or until golden brown. Using a slotted spatula, transfer to paper towels to drain. Keep warm. Using remaining butter, sauté remaining crab cakes. Serve crab cakes immediately with remoulade sauce.

Remoulade Sauce:

Combine all ingredients and mix well.  Refrigerate at least 1 hr. before serving.