My Itinerary:



Crab Cakes with Remoulade Sauce
Courtesy of Chef Jacob Lovejoy of the Café at Cass Winery

Serves 4

1 pound jumbo lump crabmeat
½ cup cooked corn (use fresh or thawed frozen petite white corn)
¼ cup finely diced onion
½ cup finely diced bell peppers (choose green, yellow, red or orange)
½ cup finely diced celery
½ cup mayonnaise
2 tablespoons smooth Dijon mustard
Dash of Sriracha hot sauce
1 tablespoon smoked paprika
2 cups Panko bread crumbs, divided
1 large egg, lightly beaten
1 ½ tablespoons vegetable oil, preferably grapeseed
Chef Jacob’s Remoulade Recipe (recipe follows), for serving

Preheat the oven to 425°.

In a medium bowl, break up the crab slightly with a fork, than add the corn, onion, peppers, celery, mayonnaise, mustard, Sriracha, paprika, and one cup of the Panko bread crumbs. Drizzle the egg over the top and fold together to distribute all the ingredients evenly; allow some chunks of crabmeat to remain. With clean, wet hands, form the mixture into eight patties. Spread the remaining cup of Panko on a platter and carefully coat both sides of each patty. Place on a plate or small baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes and up to two hours.

Place a large, oven-proof skillet over medium heat and add the oil. When the oil is hot, gently add the patties and cook until golden on one side (about 3 minutes); with a wide metal spatula, flip the cakes over, and immediately transfer the skillet to the hot oven to finish cooking for about 4 minutes, until firm to the touch and golden on both sides.

Chef Jacob’s Remoulade Sauce:
1 cup mayonnaise
¼ cup smooth Dijon mustard
1 shallot, minced
2 tablespoons capers, drained and chopped
1 tablespoon fresh Meyer lemon juice
½ teaspoon Sriracha hot sauce
1 tablespoon apple cider vinegar
1 tablespoon smoked paprika

Mix all the ingredients together, and enjoy!