Sautéed Crab Cakes with Three Sauces

Servings: 4 to 6
Preparation Time: 30 minutes plus 1 hour to chill

1 ½ pounds lump crabmeat
3 cups Japanese (Panko) bread crumbs
4 green onions, thinly sliced (about ¼ cup)
1 medium jalapeno pepper, seeded and diced (about 2 tablespoons)
2 tablespoons chopped fresh parsley
4 eggs
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
½ teaspoon cayenne pepper
½ teaspoon salt
Vegetable oil

Tartar Sauce:
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 green onions, thinly sliced (about 2 tablespoons)
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon capers, rinsed and drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Remoulade Sauce:
½ cup mayonnaise
½ cup Dijon mustard
½ large red bell pepper, seeded and chopped (about ½ cup)
2 green onions, chopped (about 2 tablespoons)
1 tablespoon ketchup
2 medium anchovy fillets
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro

Spicy Lemon Aioli:
1 cup mayonnaise
Juice of 2 lemons (about ¼ cup)
4 medium garlic cloves, minced (about 2 teaspoons)
1 tablespoon tomato paste
1 teaspoon hot paprika

Carefully pick through the crab meat to remove any shells.

Place the crabmeat, 1 cup of the bread crumbs, green onions, jalapeno and parsley into a bowl.

In a separate bowl, whisk together the eggs, lemon juice, Worcestershire sauce, mustard, pepper and salt.

Gently combine the wet ingredients with the crabmeat, making sure to keep the crabmeat pieces in tact.

Spread 1 cup of the bread crumbs onto a baking sheet.

Form the crab mixture into 8 cakes. Place the cakes onto the bread crumbs. Sprinkle the remaining breadcrumbs over top and around the cakes to coat. Refrigerate for at least 1 hour.

Heat 2 tablespoons vegetable oil in a skillet over medium high heat. Cook the crab cakes in batches, turning once, until both sides are golden brown, about 3 to 4 minutes per side. Drain on paper towels.

For tartar sauce, combine all of the ingredients in a bowl. Season with salt and pepper. Chill.
For Remoulade sauce, combine all of the ingredients in the bowl of a food processor. Pulse to combine. Season with salt and pepper. Chill.

For spicy aioli, combine all of the ingredients in a bowl. Season with salt and pepper. Chill.

Serve the crab cakes on a bed of mesclun salad, lightly dressed with olive oil and lemon juice. Place a dollop of each sauce on the plate.