INGREDIENTS

Crabcakes

• 1 lb. dungeness crabmeat
• 1/8 cup yellow and red bell peppers, small diced
• 1 tsp. green onion, chopped
• 1/4 cup Panko or breadcrumbs
• 1 pinch of cajun spices
• 1 egg
• 2 tbsp. canola oil

Remoulade

• 1/2 cup mayonnaise
• 1 tsp. Dijon mustard
• 2 tsp. capers
• 1 tbsp. BARGETTO Bianca
• 1/2 tsp. anchovies, chopped
• 1/8 tsp. parsley, chopped
• 1/8 tsp. tarragon, chopped
• Worcheshire sauce, to taste
• Tabasco sauce, to taste
• salt and pepper to taste

DIRECTIONS
yield: serves 4 as appetizer / 2 as an entrée

Crabcakes

1. Combine all ingredients.
2. Shape into small patties
3. Sauté in oil over medium heat for approximately 4 minutes per side.
4. Serve with remoulade. (see recipe below)

Remoulade

1. Combine all ingredients except the last three in a bowl.
2. Add Worcheshire, Tabasco, salt and pepper to taste.