Served on a bed of greens with peach slices and the Chateau Ste. Michelle Indian Wells Chardonnay.

Crab, Shrimp & Corn Cakes
2 Tbs butter
1/4 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/2 cup cooked corn - we used the frozen white shoepeg corn or fresh if you have it
1 6-oz can of lump crab (don't even think about sealegs - barf)
1/2 cup finely diced boiled shrimp (we keep a bag of 21 - 25 count raw shrimp, five of them was about right)
3/4 cup bread crumbs
1/2 tsp dry mustard
1/2 tsp paprika
1 egg - beaten
1/2 cup corn meal

Melt 1 tablespoon of butter in a sauté pan over medium heat, add the onions, celery and bell pepper and cook until the onions are soft and translucent. Combine the sautéed vegetables in a mixing bowl with the crab, shrimp, corn, bread crumbs, dry mustard, paprika, and egg. Stir until thoroughly mixed and form into 4 cakes on a cutting board or plate. Place the corn meal on a plate and use it to lightly coat the cakes. Melt the remaining tablespoon of butter in a pan or on a griddle and cook the cakes over medium-high heat, turning once, until golden brown.

I have discovered that there are as many different recipes for Remoulade as there are cookbooks. I made this one up while trying to duplicate the one I was served at the Royal Sonesta in New Orleans 20 years ago. I am not really sure how close I came but I think it's pretty good.

Remoulade Sauce
1/4 cup mayonnaise
1 Tbs French stone ground mustard — Dijon is OK, but I like the texture the mustard seeds add.
1 tsp capers
1 tsp catsup
1/4 tsp paprika
1/4 tsp Tabasco (this is a minimum suggested quantity)

Combine ingredients and mix thoroughly.

September 20, 2006