CRAB CAKES WITH DUELING REMOULADES & MICRO GREENS

1 tablespoon green scallions

1/3 cup roasted red bell peppers

2 tablespoons red onion, finely diced

1 pound lump crab meat

2 tablespoons mayonnaise

1 tablespoon whole grain mustard

1 teaspoon Worcestershire sauce

Salt and pepper to taste

For the breading:

1 egg beaten

1/2 cup of flour

1 cup bread crumbs

Oil for frying

Classic Remoulade (recipe follows)

New Orleans Style Remoulade (recipe follows)

Micro greens

Finely dice the green scallions, roasted red bell peppers and red onions

Mix with crab meat, mayo, mustard, Worcestershire and seasoning and shape into 4 ounce crab cakes.

For the breading, dip each crab cake in the flour, then into an egg wash, then the bread crumbs.

Pan fry in a little oil over medium heat for 2-3 minutes each side.

Serve with both Remoulades and micro greens, or over baby greens tossed with garlic oil.

Serves 4.