Scrab Cakes

Ingredients 1 1/2 c. crabmeat 2/3 c. breadcrumbs 1 1/2 tsp. mustard 2 tbs. mayonnaise 1/3 c. shredded romano cheese 1 egg 1 clove garlic, finely chopped 1/2 tsp. worcheshire sauce 1 tbs. chopped scallion or shallots 1 lemon 1/2 tsp. cayenne pepper Butter or olive oil 2 c. spinach, chopped 1 avocado, chopped Hot sauce of your choice Directions: In a pan, sweat chosen onion and garlic in butter or olive oil for a few minutes. In a mixing bowl, combine the onion, garlic, bread crumbs, cheese, 1 1/2 tbs. of the mayonnaise, 1/2 the lemon juice, cayenne, mustard, egg, salt and crab. Combine chopped avocado and spinach, and toss with half of the remaining lemon juice. If it seems too wet add more flour, if it seems too dry add more condiments. Form 4-6 flat circular medallions with half the crab mixture. Place the spinach/avocado mixture in the center of each medallion. Pat the remaining crab mixture on the top of each medallion, covering the spinach and avocado. Pat the cakes into a patty shape. Chill the cakes for about an hour. In a large pan, heat butter or oil over medium heat. Add crab cakes and cook for about 4 minutes on each side or until browned. Let cool slightly. While cooling, make your rémoulade by mixing the remaining mayonnaise, lemon juice and hot sauce together. Drizzle the sauce in a zigzag on each of your cakes. Take pictures, then eat.

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