Ray’s Crab Cakes

This recipe is courtesy of Ray’s Restaurant, Kelso


½ cup Parmesan cheese, shredded
2 tablespoons fine (Italian) bread crumbs 1 cup Panko (Japanese) bread crumbs 3 eggs
1 tablespoon baking powder
1 rounded teaspoon Old Bay seasoning 1 rounded teaspoon lemon pepper Juice from ½ of a lemon
1 cup mayonnaise
113 cup Grey Poupon dijon mustard
½ cup chives, finely minced
1 pound lump blue crabmeat
¼ cup butter, clarified
1 bag baby greens mix


Mix first 11 ingredients together, then gently fold in 1 pound of lump blue crabmeat. Form into patties. Saute patties in clarified butter, and serve over baby greens with a side of Remoulade sauce
(recipe below). Serves 4-6. Remoulade Sauce Ingredients: 1/3 cup mayonnaise 1/3 cup sour cream
¾ cup Heinz chili sauce
2 tablespoons dijon mustard
3 tablespoons horseradish
1/3 teaspoon granulated garlic
2/3 teaspoon smoked paprika
2 tablespoons pickle relish
2 tablespoons red onions, minced
2 tablespoons Worcestershire sauce
2 tablespoons sugar
Dash of cayenne pepper to taste Directions:

Mix all ingredients together in a mixing bowl; best if allowed to refrigerate overnight before serving.