CRAB CAKES WITH REMOULADE SAUCE 

1 lb. crabmeat, well drained
6 oz. raw shrimp, peeled and deveined
1 egg white
3/4 c. heavy cream
2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 c. mayonnaise
1/2 c. parsley, finely chopped
1/2 tsp. Tabasco
1/4 tsp. cayenne pepper
1 tbsp. lemon juice
2 tbsp. olive oil
2 shallots, finely minced
1 bunch scallions, finely minced
1/3 c. each finely minced yellow, red and orange peppers
2 c. fine bread crumbs
1/4 c. clarified butter
Remoulade Sauce (recipe follows)

1. Puree the raw shrimp to a paste in a food processor. Add the egg white and heavy cream and pulse to blend.

2. Transfer the shrimp mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice.

3. Heat the olive oil in a small skillet and saute the shallots, scallions and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least 2 hours or overnight.

4. Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating.

5. Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and saute over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for about 2 to 3 minutes.

6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.

Crab Trap recipe: Mayo, ketchup, creole mustard, worchest, crystal’s hot sauce, celery, green onions, parsely

REMOULADE SAUCE 

2 hard cooked egg yolks, sieved
2 cloves garlic, crushed
1 1/2 tbsp. prepared mustard
1 1/2 c. mayonnaise (not salad dressing)
1 tbsp. Worcestershire
1 tbsp. paprika
1 1/2 tbsp. horseradish
Dash of Tabasco
2 tbsp. vinegar
1/4 c. finely chopped parsley
Salt & pepper to taste

Blend ingredients and chill. Makes about 2 cups. Go easy on salt and pepper, Mrs. Milner said.

Shrimp Salad: For shrimp salad, blend 1 quart cooked, chopped shrimp, 1/2 cup chopped celery, 1/4 cup chopped onion, 2 boiled eggs and enough Remoulade sauce to hold the mixture together.

REMOULADE SAUCE 

4 tbsp. Creole mustard
4 tbsp. catsup
2 tsp. horseradish
2 tsp. paprika
1/2 c. olive oil
2 hard boiled egg yolks
1 stalk celery, finely chopped
2 tbsp. green onion, finely chopped
2 tbsp. mayonnaise
1/4 tsp. thyme
1 tsp. garlic powder
Salt and cayenne pepper

Blend all ingredients in food processor. Chill 2 hours. This is good with cold boiled shrimp.

REMOULADE SAUCE 

1/4 c. lemon juice
1/4 c. tarragon vinegar
1/4 c. Creole mustard
1/4 c. horseradish
2 hard boiled egg yolks
1/4 c. mayonnaise
2 tsp. paprika
2 tbsp. catsup
1/2 c. good oil
1/2 c. finely chopped celery
1/4 c. minced shallots
Salt & pepper to taste

Combine lemon juice, vinegar, mustard, paprika, dash of red pepper, catsup, salt and pepper. Gradually add oil and blend well. Add chopped celery and onions. Yield 2 cups.