| | CRAB CAKES |
| 1 | c | Bread crumbs, fresh, white |
| 2 | tb | Olive oil |
| 3 | tb | Half and half |
| 1 | ts | Dry mustard |
| 1/2 | ts | Paprika |
| 1/4 | ts | Tabasco sauce |
| | Juice of one lemon |
| 2 | ts | Pepper, fresh cracked |
| 1 | lb | Cooked crabmeat |
| 2 | | Eggs, separated |
| 3 | tb | Horseradish, finely grated |
| 3/4 | c | Cream sauce |
| | Salt to taste |
| | Clarified butter |
| | Lemon wedges |
| | ANCHO CHILI REMOULADE |
| 1 | | Ancho chilies (to 2 chilies) ripened, dried poblano chilies are sometimes labeled pasilla |
| 2 | lg | Egg yolks |
| 1/4 | ts | Dried mustard |
| 1/2 | ts | Salt |
| 1/2 | c | Olive oil (to 2/3 cup) |
| 2 | tb | Lemon juice |
| 1 | tb | Tarragon vinegar |
| 2 | tb | Small capers, rinsed and finely chopped |
| 1/4 | c | Celery, finely chopped |
| 1/4 | c | Yellow onion, finely chopped |
| 1/4 | c | Cornichons, finely chopped |
| 1 | tb | Parsley, finely chopped |
| 1 | cl | Garlic, minced |
