Crab Cakes

Ingredients

2 Tb unsalted butter
2 Tb olive oil
     3/4 cup diced red onion ( 1 small onion)
     1 1/2 cup diced celery
     1/2 diced red or green pepper
     1/2 cup yellow pepper
     1/4 cup chopped parsley

1 Tb capers, drained (optional)
1 tsp Worcestershire sauce
1 1/2 tsp Bay seasoning
1/2 tsp salt
1/2 tsp pepper
     1/2 pound lump crab mean
     1/2 cup plain bread crumbs
     1/2 cup mayonnaise
2 tsp Dijon mustard
2 large eggs

Directions

Place the 2 Tablespoons butter and 2 Tablespoons olive oil and heat in large saute pan until hot, then place onion, celery, red and yellow peppers, parsley, capers, and Worcestershire sauce, old bay, salt and pepper and cook over medium heat about 15-20 minutes until vegetables are tender.  Cool to room temperature.    In large bowl break up crab meat into small pieces and toss with breadcrumbs, mayonnaise, mustard and eggs.  Add the vegetable mixture and mix well. Cover and refrigerate for 30 minutes.  Shape into 2 inch crab cakes.

In Large saute pan heat 4 Tablespoons unsalted butter and 1/4 cup olive oil, add crab cakes and saute for 5 minutes over medium heat on both sides until browned.                  Serve with Remoulade sauce

Serves 6

                                           Remoulade Sauce

1/2 cup mayonnaise
2 Tb  sweet pickles or cornichons
1 tsp coarse-grained mustard
1 Tb champagne or white wine vinegar
pinch of salt and pepper

Place all ingredients in food processor fitted with steel blade and pulse several times until pickles are finely chopped and all ingredients are well mixed but not pureed