The Providence Journal / Sandor Bodo

Denise Panichas wrote:

“I have recently moved from Lincoln to a condo in a historic mill building within walking distance of downtown Woonsocket. I also look for affordable dining with great food to bring family and friends and still stay close to home. I’ve found it. Vintage on Main Street in Woonsocket. I really enjoyed the crab cakes, among the many affordable appetizers and small meals. Any chance you can get the recipe so I can know why they are so great?”

Larry Lovejoy, owner of Vintage Restaurant, 4 South Main St., Woonsocket, was happy to share the recipe and report a bit of news.

Vintage has a new chef. She is Edie Banky. She has been a private chef in Newport and on Martha’s Vineyard. She has also worked in the Rhumbline and Cafe Zelda, both Newport restaurants.

Dinner is served at Vintage Tuesday through Saturday. Learn more at www.vintageri.com.

What is Chef’s Secret?

We invite readers who would like to know the recipe for a favorite restaurant dish to write or e-mail. Give us your name and daytime phone and tell us what makes the dish so special to you. We’ll ask the chef to share. E-mail gciampa@projo.com, fax (401) 277-8175 or write to Gail Ciampa, Providence Journal, 75 Fountain St., Providence, RI 02902.

CRAB CAKES WITH DUELING REMOULADES & MICRO GREENS1

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.

CLASSIC REMOULADE1

CLASSIC REMOULADE

1/2 cup mayonnaise

1/4 cup creole or grain mustard

1 tablespoon lemon juice

1/4 cup scallions, finely sliced

2 teaspoons capers

1/2 teaspoon Worcestershire sauce

1 tablespoon gherkins or another type of sour pickle, finely chopped

1/2 teaspoon Tabasco sauce

Place all the ingredients in a food processor for a few minutes or mix thoroughly by hand.

NEW ORLEANS STYLE REMOULADE1

NEW ORLEANS STYLE REMOULADE

1/2 cup ketchup

1/2 cup creole or whole grain mustard

2 tablespoons lemon juice

1 garlic clove

1 cup olive oil

1/2 teaspoon Tabasco or hot sauce

1 tablespoon horseradish sauce

Salt to taste

Place all ingredients, except the olive oil, in a food processor. Add oil in a slow stream through the feed tube. If mixing in a bowl, whisk all ingredients except oil and slowly whisk oil in by hand.