Seafood lovers special

Ingredients:

1 pound of jumbo lump crab meat
2 tablespoons of mayonnaise
1 pinch of dry mustard
1 pinch of paprika
1 pinch of nutmeg
1 teaspoon of sea salt
4 turn on the pepper mill
½ teaspoon of Dijon mustard
2 tablespoons of breadcrumbs
1 teaspoon of minced chives
1 teaspoon of minced parsley
2 tablespoons of olive oil
2 tablespoons of Rémoulade sauce (recipe follows)
1 tablespoon of capers
1 tablespoon of diced tomato

Rémoulade sauce

1 cup of mayonnaise
¼ cup of sour cream
4 dashes of Tabasco
1 teaspoon of whole grain mustard
1 teaspoon of prepared horseradish
1 tablespoon of chopped parsley
The juice of on lemon juice
1 tablespoon of minced Arugula
1 teaspoon of Worcestershire sauce
½ teaspoon of granulated garlic

Preparation:

Rémoulade sauce: Mix all ingredients well in a mixing bowl and allow sitting refrigerated one hour before use.

In a mixing bowl combine mayonnaise, herbs, seasonings and mustard and blend well. Next add jumbo lump crabmeat by folding in softly with a rubber spatula. Sprinkle on tablespoon of breadcrumbs into mixture to help hold together. Form into desired size crab cakes and sprinkle a little more breadcrumbs on the bottom side to help them so they do not stick. In a hot sauté pan place olive oil the crab cakes. Once the crab cakes are brown on one side flip over and continue process. Garnish finished cakes with capers, Rémoulade sauce and diced tomato.