Crab Cakes

Directions

1. 1
   For the remoulade: whisk together all the ingredients, then cover and refrigerate until ready to serve.
2. 2
   The recipe for remoulade makes extra; it can be used for a variety of dishes, or you could halve that part of the recipe.
3. 3
   For the crab cakes: Crush the saltines with a rolling pin (while keeping them in their plastic sleeves).
4. 4
   Empty the crumbs through a sieve into a bowl below, shaking to separate the larger crumbs from the fine crumbs.
5. 5
   You will need about 1 to 1 1/4 cups fine crumbs for dredging the crab cakes.
6. 6
   Put the larger crumbs in a large bowl, and add the crab, mayonnaise, mustard, and Old Bay.
7. 7
   Mix gently until you can press the mixture together to form balls.
8. 8
   Form into eight balls, and place on a parchment-lined baking sheet.
9. 9
   (If you have time, refrigerate for 1/2 hour to let them set up a bit.)
10. 10
    Heat 1/2 inch vegetable oil in a large skillet over medium heat.
11. 11
    Dredge the crab cakes in the fine crumbs, and when oil is hot enough, drop the cakes gently into the skillet.
12. 12
    Cook, turning on all sides without squishing or flattening, until the cakes are golden, about 6 to 8 minutes in all.
13. 13
    Drain on paper towels, and serve hot with the remoulade.
14. 14
    Another very interesting and delicious condiment for sandwiches is the olive salad, also known as giardiniera, which I share with you in making the muffuletta sandwich (see page 64).
15. 15
    Pickled vegetables are a big Italian tradition, the curing and preserving of vegetables when theyre plentiful to be used in the less generous winter months.
16. 16
    They were always given with a sandwich to the farmer who went out to work the land, to the factory worker, or even to office workers or kids taking their lunch with them.
17. 17
    Giardiniera was a kind of fast food, but it was wholesome and balanced.