Pan Fried Crab Cakes with Red Pepper Remoulade • St. Francis Winery & Vineyards

Ingredients

• ¼ cup mayonnaise
• ¼ cup minced green onions
• 2 large egg yolks
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced fresh tarragon
• 1 teaspoon minced fresh cilantro
• 1 tablespoon Dijon mustard
• 1 tablespoon finely grated lemon peel
• ¼ teaspoon black pepper
• 1 pound Dungeness crab meat, or your preferred local crab such as Blue crab
• 2 cups panko (Japanese breadcrumbs)*
• 2 tablespoons (or more) butter
• 4 tablespoons (or more) olive oil
• ¾ cup mayonnaise
• 2 teaspoons Dijon mustard
• ¼ teaspoon Tabasco sauce
• 2 teaspoons drained capers, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 2 canned roasted red peppers, drained and chopped
• Salt and freshly ground black pepper, to taste