Ingredients
CRABCAKES:
1 cup mayonnaise
1 tablespoon whole grain mustard
2 eggs
1 tablespoon worcestershire sauce
3 tablespoons dry white wine
1/2 cup sundried tomatoes, chopped
1/4 cup pickled cocktail onions, chopped
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 c panko breadcrumbs
1/4 c heavy cream
2 teaspoons fresh parsley, chopped
1/2 teaspoon sweet paprika
1 lb lump crabmeat
REMOULADE:
1 cup mayonnaise
1/4 cup vadalia onion vinagrette
1 teaspoon red wine vinegar
1/2 teaspoon whole grain mustard
1/4 teaspoon chipotle pepper, ground
1 green onion, chopped
1/2 cup roasted red bell pepper, seeded and chopped
1/2 cup roasted yellow bell pepper, seeded and chopped
1 teaspoon fresh parsley, chopped
1/4 cup heavy cream
Preparation
PREHEAT OVEN TO 350 F. DEGREES. In a small bowl, mix together the mayonnaise, mustard, eggs, worcestershire sauce, and white wine; set aside. In a large bowl, add the remaining ingredients; fold mayonnaise mixture into crab. Form into 16 minature crab cakes and place onto parchment lined baking sheet. Bake for 12-15 minutes or until lightly browned. To make the remoulade, whisk all ingredients together and chill at least 30 minutes before serving.
