Crab Cake with Fennel Slaw and Tomato Remoulade Sauce

Crab Cakes

1 lb. crabmeat, picked to remove all shell
1 egg
1/2 c fresh bread crumbs
3 to 4 Tbsp mayonnaise
2 Tbsp fresh chopped parsley
1/2 tsp Worchestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard
Oil for panfrying

Place broken up and picked-through crabmeat in large bowl. In smaller bowl, blend egg, crumbs and mayonnaise together. Add in seasonings. Place this on top of the crabmeat and lightly mix together. Check the consistency: if too dry add a little more mayonnaise and if too wet add in a little more bread crumbs. Form into cakes. Heat oil in frying pan. Fry each crab cake on one side until browned, turn and finish cooking until done.

Fennel Slaw

1 bulb fennel, shaved very thin
Lemon juice, fresh
Olive oil
Salt and pepper to taste

Place shaved fennel in a bowl. Squeeze the juice from one medium or two small lemons over the fennel. Drizzle with a little olive oil. Season with salt and pepper to taste.

Tomato Remoulade Sauce

2 c mayonnaise, such as Hellman's or Best Food's (not sweet)
1/2 c green bell pepper chopped
1/4 c onion chopped
1 Tbsp capers
1 Tbsp chopped dill pickles
2 tsp prepared mustard
2 tsp each of chopped fresh parsley, chervil and tarragon
1 tsp anchovies, finely chopped
1 tsp finely chopped garlic
Salt and black pepper to taste
1 Tbsp tomato paste, or to taste and color

Mix all the ingredients together until smooth, adding salt and pepper to desired taste and the tomato paste to desired taste and color.

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