Crab Cakes with Pecan Remoulade

CRAB CAKES with PECAN REMOULADE INGREDIENTS

1 pound lump crab meat (or 1/2 pound
jumbo lump and 1/2 pound claw)
2 tablespoons unsalted butter
1 bunch (4-5) green onions
2 tablespoons finely chopped jalapeno
2/3 cup mayonnaise
1 whole egg
1 egg yolk
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon Tabasco
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pecan flour
1 cup finely crushed buttery crackers (such
as Ritz)
1 tablespoon canola oil
1 tablespoon unsalted butter
Coarse sea salt, to finish
Lemon wedges, for serving

For the Pecan Remoulade
1/2 cup toasted pecans
3/4 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup parsley leaves
2 tablespoons prepared horseradish
1 teaspoon hot sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon cayenne
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Carefully pick through the crab meat and discard any bits of shell.

2. Thinly slice green onions crosswise. Measure 3/4 cup of white and light green parts, reserve the dark tops for garnish. Melt butter in a medium skillet. Add 3/4 cup sliced green onions and sauté over medium-low heat until soft and translucent, about 5 minutes. Set aside to cool.

3. Combine pecan flour and crushed crackers in a large shallow dish. Set aside.

4. In a medium bowl, whisk together mayonnaise, whole egg, egg yolk, lemon zest, lemon juice and jalapeño. Add picked crab meat and cooled green onions and gently fold together. Stir in 1/4 cup of the pecan flour-cracker mixture. Cover and chill for at least 30 minutes or up to 4 hours.

5. Shape into 3-ounce patties (or, shape into small bite-sized cakes for an hors
d’oeuvre). Gently press patties into the pecan flour-cracker mixture to coat on all sides.

6. In a large skillet, melt together butter and oil over medium heat. Cook crab cakes, flipping once, until golden brown on both sides and hot throughout, about 5-7 minutes total. Transfer to serving plates and garnish with sea salt and reserved onion tops. Serve with Pecan Remoulade and lemon wedges.

Pecan Remoulade
1. Combine all ingredients in the bowl of a food processor fitted with the metal blade. Process until all ingredients are finely chopped and combined, about 10-15 seconds. Refrigerate until ready to serve.

Crab cakes with bag of pecan flour in background