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Wine Guy Crab & Corn Cakes with Remoulade

This week's recipe is nice variation on crab cakes that makes a nice appetizer or main course.

Serves 4 as an appetizer or 2 as a main course

Crab & Corn Cakes

2 tablespoons 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-ounce can of lump crab (don't even think about sealegs - barf)
3/4 cup bread crumbs
1/2 teaspoon dry mustard
1/2 teaspoon 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 win a mixing bowl with the crab, 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.

Remoulade is a New Orleans tradition. Just watch Emeril - he uses plenty of it. I discovered that there are as many different recipes for Remouade as there are cookbooks. I made this one up while trying to duplicate one I was served at the Royal Sonesta in New Orleans 15 years ago. I am not really sure how close I came but I think it's pretty good.

Remoulade Sauce

1/4 cup mayonnaise
tablespoon French stone ground mustard - Dijon is "ok" but I like the texture the mustard seeds add.
1 teaspoon capers
1 teaspoon catsup
1/4 teaspoon paprika
1/4 teaspoon Tabasco - this is a minimum suggested quantity

Combine ingredients and mix thoroughly.

Serve the crab cakes over lettuce leaves garnished with a dollop of the Remoulade and a sprinkle of paprika. Try this with either the Geisen New Zealand Sauvignon Blanc or their dry Riesling and enjoy!