Crab Cakes, Flying fish cafe
INGREDIENTS
6 cups soft fresh bread crumbs
1 pound lump crab meat, picked over
1/2 cup finely chopped red onion
1/2 cup each finely chopped red and green bell pepper
1/2 cup finely chopped scallions
1/2 cup mayonnaise
1 poblano chile, trimmed, seeded, and minced
4 large egg yolks
2 Tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 3/4 teaspoons salt, or to taste
1 1/4 teaspoons freshly ground pepper, or to taste
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying
METHOD
1. In a large bowl, stir together 2 cups of the bread crumbs, the crab, red onioins, bell peppers, scallions, mayo, poblano chili, egg yolks, lemon juice, parsley, 3/4 tsp. salt, 1/4 tsp. black pepper, and cayenne.
2. Form 28 crabcakes, using about 2 TB crab mixture for each, shaping to about 1 1/2 inches in diameter.
3. On a plate, stir together the flour and the remaining 1 tsp. salt and pepper. In a shallow bowl, with a fork, lightly beat the eggs. Place the remaining bread crumbs on a plate.
4. Dip each crabcake into the flour, shaking off the excess, then into the egg, shaking off the excess, and finally into the breadcrumbs, shaking off the excess. Place the crab cakes on a baking rack.
5. In a 12-inch skillet, heat 1/4 cup of the oil over medium-high heat until hot but not smoking. Add the crab cakes, in batches, and cook for 3-4 minutes on each side, or until browned and crisp. As the crab cakes are cooked, remove them with a slotted spoon and drain on paper towels; keep warm. Repeat to cook the remaining crab cakes, adding more oil as necessary. Serve with Chili Remoulade.
Chili Remoulade
INGREDIENTS
2 teaspoons chili powder, preferably ancho
2 teaspoons water
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped dill pickles
2 Tablespoons drained capers, chopped
2 Tablespoons finely chopped flat leaf parsley
2 Tablespoons finely chopped fresh tarragon
2 Tablespoons snipped fresh chives
2 Tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
METHOD
1. In a small bowl, combine the chili powder with the water and let stand for 10 minutes.
2. In a mixing bowl, combine the chili mixture with the remaining ingredients.
3. Use immediately, or store, covered and chilled
Good thing it seems nothing too major that is going to stop us from leaving on Tuesday....
Welcome to Cadsburymom. Does your name mean your are a chocolate lover? Christine, the crabcakes sound yummy, but I too am intimidated by the long list of ingredients. Someone posted the recipe for the Palo chocolate souffle on another thread. I thought that would be fun to make after we come back. I have been harping on my girls to not get sick, take these vitamins, wash your hands...and who is lying in bed sick? My DH...Did I read somewhere that we need to get tickets to the wine tasting? Is that to be done on the first day or later?
I'll need plenty of this! 
but next week it will have bailey's in it!!!!! 
