The Lilac Inn Crab Cakes With Ancho Chili Remoulade Recipe

• 1 c. Bread crumbs, fresh, white
• 2 Tbsp. Extra virgin olive oil
• 3 Tbsp. Half and half
• 1 tsp Dry mustard
• 1/2 tsp Paprika
• 1/4 tsp Tabasco sauce
•     Juice of one lemon
• 2 tsp Pepper, fresh cracked
• 1 lb Cooked crabmeat
• 2 x Large eggs, separated
• 3 Tbsp. Horseradish, finely grated
• 3/4 c. Cream sauce
•     Salt to taste
•     Clarified butter
•     Lemon wedges
• 1 x Ancho chilies (to 2 chilies) ripened, dry poblano chilies are sometimes labeled pasilla
• 2 lrg Egg yolks
• 1/4 tsp Dry mustard
• 1/2 tsp Salt
• 1/2 c. Extra virgin olive oil (to 2/3 c.)
• 2 Tbsp. Lemon juice
• 1 Tbsp. Tarragon vinegar
• 2 Tbsp. Small capers, rinsed and finely minced
• 1/4 c. Celery, finely minced
• 1/4 c. Yellow onion, finely minced
• 1/4 c. Cornichons, finely minced
• 1 Tbsp. Parsley, finely minced
• 1 cl Garlic, chopped

Directions