Crab Cakes with Remoulade Sauce & Easy Carrot Slaw

Crab cakes with Remoulade Sauce and Easy Carrot Slaw

Wine Pairing: Erbaceo

(Crisp, white Italian wine)
- Jenny Ingraham

1 lb. North Carolina Backfin Crabmeat, picked free of shells

1⁄4 c. Panko bread crumbs

1⁄2 c. Red onion, finely chopped

1/2 c. Bell pepper, finely chopped

1⁄4 c. Mayonnaise

1 tsp. Dry mustard

2 Tb. Lemon juice

Tt Salt and pepper

In a sauté pan, add 1 Tb. oil and peppers and onions. Over medium heat, wilt peppers and onions until softened and

Remove from heat and add with remaining ingredients to a large bowl. Mix well and form into patties. Dredge in

flour, and fry in oil over medium heat until golden brown on both sides. Serve with remoulade sauce.

1⁄2 c. Mayonnaise

1 Tb. Lemon juice

1 cl. Garlic, minced

1 dash Cayenne pepper

1 Tb. Fresh Dill, minced

Combine all ingredients in a bowl and stir to combine. Serve a dollop on top of each crab cake.

2 ea. Carrots, peeled grated

1 ea. Turnip, peeled, grated

2 Tb. Lemon juice

1⁄2 bu. Green onions

2 Tb. Cilantro, minced

1⁄2 tsp. Garlic powder

1⁄2 tsp. Onion powder

Tt Salt and Pepper

Combine all ingredients in a bowl and toss to coat. Serve as a light, refreshing side along with crab cakes.