Crab Cakes with Sauce Remoulade and Filet Mignon
with Maple Cream and Blue Cheese Sauce
TV 7 Morning Show — February 11, 2005

For the Remoulade:
1 1/2 cups mayonnaise
2 TBLSP. ketchup
2 TBLSP, dijon Mustard
2 TBLSP. horseradish
1/4 cup finely chopped sour pickle
1 TBLSP. paprika
1 TBLSP. chipotle pepper
2 TBLSP. fresh chopped parsley
1 clove garlic minced
1 TBLSP. Worcestershire sauce
1 scallion minced
1 pkg. of eight “Icelandic” brand crab cakes
1 TBSLP. Olive oil
2 TBLSP. butter
½ 1/2 cup bread crumbs

Combine the first eleven ingredients in a food processor and blend till smooth. On medium heat sauté the crab cakes (thawed) for 3-4 minutes on each side or until golden.

For the Filet Mignon:
¼1/4 cup maple cream
1/4 cup blue cheese crumbled
¼1/4 cup sour cream
¼1/4 cup horseradish
4-4oz tenderloin steaks
1 TBLSP. olive oil
1 TBLSP. butter
2 TBLSP. montreal steak seasoning
1 Tsp. ground cayenne pepper

Combine the first four ingredients and blend till smooth. Sauté the steaks with the oil and butter 4-5 minutes on each side for medium rare. Serve one steak along with two crab cakes ad their respective sauces.

Created: 28 September 2005