Cafe Bethesda's Crabcakes with Orange Remoulade,
by Chef, Susan Watterson

Ingredients for the Crabcakes
1/2 pound jumbo lump crabmeat, picked over
1/2 red pepper, cut into a fine dice
1/4 cup chopped green onion or chives
1 teaspon chopped fresh tarragon
1 teaspon smooth dijon mustard
1/2 teaspoon capers, drained
1 egg
2 tablespoons mayonnaise
dash Worcestershire Sauce
dash cayenne pepper
pinch salt
1/4 cup dry breadcrumbs
1/4 cup clarified butter or oil

Procedure

Place picked-over crabmeat, red pepper, chopped green onion/chives in a medium bowl. Add mustard, tarragon, capers, egg, mayonnaise, Worcestershire, cayenne, and salt. Work in breadcrumbs and stir gently. Form mixture into cakes. Heat a heavy-bottomed saute pan until hot. Add butter/oil and saute crabcakes until brown. Flip gently and brown other side. If necessary, finish cooking for a few minutes in a preheated 400 degree oven. Serve warm with orange remoulade.

Orange Remoulade
2 tablespoons mayonnaise
1 teaspoon coarse grained mustard
1/2 teaspoon chopped fresh tarragon
few drops of tabasco
few drops of cognac
zest and juice of one orange

Procedure

Combine all ingredients in a small bowl. Mix until combined and a sauce-like consistency is achieved. Add a pinch of salt and adjust seasoning as necessary. Keep refrigerated until ready to serve.