NEW ENGLAND LOBSTER AND CRAB CAKES
WITH SMOKED CORN SLAW AND SPICY REMOULADE
Source: Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT
Makes 10 cakes

Extra virgin olive oil to saute
1 tsp. chopped fresh garlic
2 tbsp. shallot, small dice
2 tbsp. yellow bell pepper, small dice
2 tbsp. red bell pepper, small dice
1/2 lb. fresh lobster meat
1/2 lb. lump crab meat
2 tbsp. chopped capers
1 cup fresh breadcrumbs (plus extra for breading)
1 cup mayonnaise
2 tbsp. fresh lemon juice
Salt and freshly ground black pepper to taste
Tabasco sauce to taste
Old Bay seasoning to taste
Worcestershire® sauce to taste
Clarified butter to saute
Spicy Remoulade (see below)
Smoked Corn Slaw (see below)

Lightly saute garlic, shallots and bell peppers.

In a large bowl, starting with lobster and crab meat, add above sauteed aromatics and capers. By hand, add breadcrumbs and carefully combine so as not to break up crab and lobster. When incorporated, carefully add mayonnaise and lemon juice to achieve a firm but moist consistency that will hold its shape when sauteed. Finish by seasoning with salt, pepper, Tabasco, Old Bay and Worcestershire to taste. Form into 3 oz. cakes.

Lightly breadcrumb each cake and saute in clarified butter until golden brown.

To plate crab cakes, place 1 oz. of remoulade on a warm plate. Place a heaping spoon of slaw on plate. Place cooked crab cakes on plate. Garnish with smoked corn, sliced chives and brumoise of bell pepper.

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SPICY REMOULADE

1/2 cup mayonnaise
1 tbsp. red onion, small dice
1 tsp. fresh garlic, finely minced
2 tbsp. chopped cornichons
1 tbsp. chopped capers
1 tbsp. fresh lemon juice
1 tbsp. yellow bell pepper, small dice
1 tbsp. red bell pepper, small dice
Cayenne, salt & freshly ground black pepper to taste
Tabasco sauce to taste

Combine all above ingredients in a bowl and mix thoroughly. Season to taste; should be a classic remoulade with a bite.

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SMOKED CORN SLAW

2 oz. red wine vinegar
2 tbsp. sugar
1/2 cup mayonnaise
1 cup sliced green cabbage
1/4 cup smoked corn
1/4 cup carrot, julienne
1/2 oz. fresh lemon juice
1/4 cup yellow bell pepper, julienne
1/4 cup red bell pepper, julienne
Salt and freshly ground black pepper to taste

Combine vinegar, sugar and mayonnaise with a wire whisk. Fold in all remaining ingredients and combine thoroughly. Season to taste, let rest for 15 minutes.