(Copyright 2010 http://www.somedaygourmet.com/)
Prep Time: 15 Minutes
Cook Time: 8 Minutes / batch of 4 Cakes
Difficulty: Level 1
Yield: 4 Crab Cakes & 1 Cup of Sauce
Ingredients
Crab Cakes
16oz Cooked Crab Meat (Claw or Lump)
3/4 Cup Plain Breadcrumbs
1 Egg
2 Scallions (white section only)
1 Tbsp Grey Poupon dijon mustard
1 Tsp Worchester Sauce
1 Tbsp Mustard Powder
2 Tsp Old Bay Seasoning
1 Tsp Cracked Black Pepper
1/2 Lemon Juiced
2-3 Tbsp Canola Oil (or other high heat oil)
2 Tbsp Unsalted Butter
Rémoulade3/4 Cup Mayonnaise
1/2 Lemon Juiced & Zest
1 Tbsp Heinz Ketchup
1 Tsp Worchester Sauce
1 Tsp Horseradish Sauce
2 Scallions (green section only)
1 Tbsp Dried Dill
1 Tbsp Dried Oregano
2 Tbsp Olive Oil
Directions
Preheat a large (and preferably thick bottomed) frying pan over medium heat with canola oil just covering the bottom of the pan.
Finely chop both scallions, separating the white and green sections. Place the white section in a large mixing bowl. Add the mustard, Worchester sauce, lemon juice, mustard powder, Old Bay, black pepper and egg. Whisk together until mixed and the egg is lightly beat. Next, dump the crab meat into a small bowl and gently look for shells.
Roll up your sleeves, this next part gets messy. Add the crab meat and the breadcrumbs into the large mixing bowl and gently fold into the egg mixture until thoroughly mixed and the proper consistency to form into patties. Divide the mixture into four piles and gently form into balls. Then lightly flatten into large patties on a cutting board with your hand.
Carefully add the butter to the heated oil and allow it to completely melt. Using a spatula, place the 4 crab cakes into the pan with enough space to not be touching each other. Once placed, DO NOT MOVE.
Cook the crab cakes on each side for exactly 4 minutes. Remove and promptly add to serving dishes.
While the cakes are cooking, place the green section of the diced scallions into a blender. Add the rest of the ingredients for the rémoulade except for the olive oil. Pulse the blender a couple of times to ensure the scallions begin mixing with the other ingredients and push the mixture down as necessary (with blender off of course). With the center portion of the lid removed, turn the blender on full and begin slowly drizzling the olive oil into the mixture and blend until emulsified. Remove mixture and add to serving dishes.
Sprinkle the sauce with Old Bay. Garnish with lemon wedges or slices.
or any Italian meat
) 
and set aside. Mix breadcrumbs, 2 tbsp oregano, and 1 tbsp garlic powder in one deep cereal bowl and whisk an egg thoroughly in another. Remove 6-8 slices of the ham from the package and set aside. In a small bowl mix the cherry tomatoes, olive oil, and rest of oregano and garlic powder until coated and set aside. Prepare a large sheet of 
or 
to cover meat while flatting.
, trim and clean each piece of pork removing any fat from the edges. Pat dry with a paper towel and lay each piece out on the cutting board with enough space between them to expand vertically. Cover the entire board with the wax paper or plastic wrap and use a meat mallet grooved side to tenderize first, then flat side to flatten each pork chop (shoot for more rectangle piece than round). Once the meat is 1.5-2X larger in length, discard the plastic wrap.
