Ingredients

Remoulade

• 1 cup mayonnaise

• 1 Tablespoon dry mustard powder

• ¼ cup roasted green chilies, finely chopped

• 2 Tablespoons capers, chopped

• 1 Tablespoon Italian parsley, chopped

• 2 Tablespoons cilantro, chopped

• 2 teaspoons anchovy fillets, chopped

• 1 teaspoon tomato paste (optional, for sweetness and color)

• 1-2 Tablespoons lemon juice

Crab Cakes

• ½ cup mayonnaise

• 1 large egg, beaten

• 1 Tablespoon Dijon mustard

• 1 Tablespoon worcestershire sauce

• ½ teaspoon hot sauce

• 20 saltine crackers, finely crushed

• 1 pound jumbo lump crab meat, picked over

• grapeseed or other high-temperature oil for cooking

• lemon wedges for serving

Instructions

Remoulade

Place the mayonnaise in a bowl. Add the mustard powder, anchovies, capers, green chili, parsley, cilantro, and tomato paste (optional, for sweetness and color). Stir to combine. Add lemon juice to taste and season if necessary. Cover and chill for 30 minutes before serving.

Crab Cakes

In a small bowl, whisk the mayonnaise with the egg, Dijon mustard, Worcestershire sauce, and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

When the Wolf Infrared Griddle is hot, add a layer of grapeseed oil and allow it to heat but not smoke. Place the balls of crab cake mix, evenly spaced, on the Wolf Infrared Griddle. Use a spatula to gently press the balls into patties. Cook for 3 to 4 minutes on the first side, then flip and cook another 3 minutes on the second side. Drain briefly on paper towels and serve with the remoulade.