Step One Place the crabmeat in a bowl and add the salt and pepper. In another bowl; mix the mayo, mustard and Worcestershire. Gently fold mixture into crabmeat. In a third bowl, toss the baking powder, parsley, and 1/4 cup of the almond meal together. Add to your crabmeat mixture and again fold in gently.

Step Two On a plate; place the remainder of the almond meal. Make a crab cake about the size of a half dollar and coat with the meal – just enough to cover the crab cake. Put the crab cakes on a plate and place in the fridge for at least 30 minutes.

Step Three In a large skillet; heat the oil over medium high heat. Reduce the heat to medium and gently place crab cakes in the oil. Crab cakes are ready when browned on both sides – usually a few minutes per side.

No. 2 : Kitchen Scoop

Lemon Caper Remoulade

¾ Cup Olive Oil Mayonnaise
1 TB Dijon Mustard
1 TB Lemon Juice
1 TSP Chopped Tarragon
¼ TSP Tabasco
1 TB Capers, drained
1 TB Chopped Parsley
1 TB Chopped Chives
Sea Salt and Freshly Ground Black Pepper, to taste

Mix the mayo, mustard, lemon juice, tarragon, hot pepper sauce, capers, parsley and chives together. Season to taste with salt and pepper. Refrigerate until ready to use.

No. 3 : Get Creative

This crab cake makes a perfectly beautiful salad – Serve it on a bed of spring greens that have been dressed with a little oil and lemon juice.

No. 4 : Wine FIND of the Week

Maison Matisco Macon-Villages
Maconnaise, Burgundy France
About $16.00

Made from the Chardonnay grape, but named in the old-world fashion by the place – not by the grape, this wine is an affordable white Burgundy that will pair well with the almond crust of the crab cake and the zippy lemon of the Remolaude. Juicy tasting with lively acidity, its a versatile quaffer for seafood, poultry and veggies, too!

Friday Four – Almond Crusted Crab Cakes with Lemon Caper Remolaude – 051019