Serves: 4
Total Calories: 1,383

CRABCAKES
1 tablespoon butter
1 1/4 tablespoons finely diced onions
1 1/4 tablespoons finely diced celery
1 1/4 tablespoons finely diced red bell peppers
1 1/4 tablespoons finely diced green bell peppers
1 cup fresh white bread crumbs
3/4 cup Hellmann's mayonnaise
1/4 cup finely chopped scallion
1/4 cup finely chopped Italian parsley
3 teaspoons Pommery or stone ground mustard
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Trappy's - Louisianna Hot Sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Coleman's Mustard Powder
1 pound fresh jumbo lump crab meat
COATING
1 cup fresh bread crumbs
1/2 cup coarse yellow cornmeal
olive oil for sauteing
CHIPOTLE REMOULADE SAUCE
5 cloves garlic peeled
1 lime juiced
1/3 cup olive oil
1 tablespoon butter
1 tomato peeled, seeded, and diced
1/3 cup finely chopped onion
1 teaspoon tomato paste
pinch ground cumin
pinch ground coriander
1/4 cup chopped cilantro
1 chipotle chili in adobo sauce
1/2 cup Hellmann's mayonnaise

In a small skillet, heat butter over medium heat. Add onion, celery, and bell peppers and lightly sauté about 1–2 minutes. Place in a large mixing bowl and add all remaining crabcake ingredients except crabmeat and blend well. Gently fold in crabmeat.

Mix breadcrumbs and cornmeal well. Using an ice cream scoop, shape crabmeat mixture into 8 patties. Roll the crabcakes in the coating mixture to lightly coat.

In a large, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add crabcakes in batches and sauté, adding more olive oil as needed, until golden brown on both sides, about 4–5 minutes on one side and 3–4 minutes on the other side. Place on a warm platter and keep warm in a 150–170-degree oven.

To make the remoulade, boil garlic in water in a small saucepan until softened, about 2–3 minutes. Transfer to a blender and puree with lime juice and olive oil.

In a small skillet, heat the butter over medium heat. Add tomato and onion and sauté about 2–3 minutes. Add tomato paste, cumin, coriander, cilantro, and chile. Blend well and cook about 1–2 minutes. Set aside to cool. When cooled, fold in mayonnaise. Serve with the warm crabcakes.

Nutritional Facts:

Serves: 4
Total Calories: 1,383
Calories from Fat: 1,074

More Recipes from the Taste of Broadway Cookbook:
Crabcakes with Chipotle Remoulade Sauce
Caviar Crusted Sturgeon
Camarao con Coco
Tilapia with Crabmeat Dressing
Seared Sea Scallops on Spinach Beds
Mustard Crusted Salmon with Mustard Beurre Blanc
Shrimp Enchilada
Salmao a Brazileira
Trout Amadine
Black Sea Bass with Potatoes, Asparagus, and Citrus Dressing
Crevettes Provencales
Chilean Tilapia with Eggplant and Olive Sauce
Grilled Atlantic Salmon
Zuppa Di Pesce Adriatica
Moules Mariniere