Alabama Gulf Coast Crab Cakes (two cakes)

Alabama Gulf Coast Crab Cakes (two cakes)

Aromatics: Diced Celery, Chopped Red Pepper, Diced Onion and Minced Garlic – about 1/4 c. of each
Chopped Scallions
EVOO (Extra Virgin Olive Oil)
Dry Mustard to taste
Old Bay Seasoning to taste
1 beaten egg
Little bit of mayo (about a 1/4 c.)
Lemon juice from one lemon
Dash of Worcestershire Sauce
1 c. of bread crumbs
1 container of Gulf Jumbo Lump Crab Meat – picked through

Sauté aromatics, adding minced garlic last. Sauté over medium heat until softened. While cooking, add the following ingredients in a medium mixing bowl:
Crab Meat, Scallions, Mayonnaise, Old Bay Seasoning, dry mustard and Lemon Juice. Mix gently. Add ½ of bread crumb mixture and fold.

Fold in the egg then add aromatics and mix. Let mixture cool slightly. Add a pinch of kosher salt and pepper and Worcestershire Sauce. Taste mixture for seasoning.

Place butter in a medium sauté pan over medium-high heat. Add one-turn of EVOO.  Form nicely shaped cakes. Place cakes in remaining bread crumb mixture to lightly coat.  Add crab cakes to pan. Only cooking to warm through and crisp on both sides. Flip once.  Should be golden brown on both sides.

Plate crab cakes on top of remolade sauce and top with parsley tomato salad.