The Lilac Inn Crab Cakes With Ancho Chili Remoulade

-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

Crab Cakes: Soak the breadcrumbs in the olive oil and half and half. In a
small bowl combine the mustard, paprika, Tabasco, lemon juice, and pepper
and mix thoroughly. In a large bowl, combine the crabmeat, egg

yolks, horseradish, cream sauce, soaked breadcrumbs, salt and mustard
mixture and mix well. Taste and adjust seasonings if necessary. In a
small, dry, clean bowl, whip the egg whites to soft peaks. Fold them into
the crab mixtures. Form the crab mixture into twelve small cakes. Heat a
teflon skillet or griddle to 350 degrees with just enough clarified butter
to film the bottom. Fry the crab cakes until they are golden brown on each
side and heated through, approximately 3 minutes per side. Service with
Ancho Chili Remoulade and garnish with a lemon wedge.

Ancho Chili Remoulade: Remove and discard stems and seeds from the
chilies. Place them in a bowl and add enough water to cover. Weight them
with a plate so they are completely submerged and let them soak overnight,
or for at least 6 to 8 hours. Or, place seeded chilies in boiling water,
cover and simmer for 5 minutes. Turn off heat and let steep 20 minutes or
until soft. In a blender or food rocessor, puree the chilies until smooth.
Add the egg yolks, dry mustard and salt and blend until smooth. Add oil in
a steady stream, very slowly at first. Continue adding the oil until
desired thickness is reached. Blend in the lemon juice and tarragon
vinegar. Place mixture in a bowl and fold in remaining ingredients.
Refrigerate several hours before serving.