CRAB & SOLE CAKES WITH REMOULADE SAUCE

CRAB & SOLE CAKES WITH REMOULADE SAUCE

1/4 cup crabmeat, well drained
1/2  pc SOLE

2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 c. mayonnaise
1/2 c. parsley, finely chopped
1/2 tsp. Tabasco
1/4 tsp. cayenne pepper
1 tbsp. lemon juice
2 tbsp. olive oil
2 garlic cloves finely minced
1/3 c. each finely minced yellow, red and green peppers

TT diced small onions
1c. fine bread crumbs

TT capers
1/4 c. clarified butter

1. Puree the Sole to a paste.

2. Transfer the sole mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice.

3. Heat the olive oil in a small skillet and sauté the garlic powder, capers, diced onions and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least m mins in freezer.

4. Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating.

5. Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and sauté over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for about 2 to 3 minutes.

6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.

Remoulade Sauce

2 hard cooked egg yolks, sieved
2 cloves garlic, crushed
1 1/2 tbsp. prepared mustard
1 1/2 c. mayonnaise
1 tbsp. Worcestershire
1 tbsp. paprika
1 1/2 tbsp. horseradish
Dash of Tabasco
2 tbsp. vinegar
1/4 c. finely chopped parsley
salt and pepper, to taste

Blend ingredients and chill. Go easy on salt and pepper.

Makes about 2 cups.