Ingredients:

10 ounce (282g) clarified butter
1 1/2 cups (1.5) green pepper, minced
1 1/2 cups (1.5) red pepper, minced
1 1/2 cups (87g) scallions, chopped
3 ounces (85g) mayonnaise
1 tablespoon Dijon mustard
3 eggs, beaten
3 tablespoons cajun seasonings
3 pounds (1,362g) pasteurized crabmeat, check for shell pieces
1 1/4 cups (219g) Ocean Spray® Sweetened Dried Cranberries, chopped
1 1/4 cups (75g) panko (Japanese breadcrumbs)
12 cups (900g) plain breadcrumbs (unseasoned)

CRANBERRY REMOULADE
6 3/4 cups (1,485g) mayonnaise
9 tablespoons scallions, chopped
9 tablespoons capers, chopped
14 ounces (438ml) Ocean Spray® Whole Berry Cranberry Sauce

Directions:

1. Heat 2 ounces of clarified butter and sauté the peppers and scallions until tender. Transfer to a mixing bowl, let cool and stir in mayonnaise, mustard, egg, and cajun seasoning. Mix well.

2. Gently fold in crabmeat, sweetened dried cranberries, and panko and form mixture into 54-1 1/2 ounce balls. Bread each cake in regular breadcrumbs and refrigerate for at least 30 minutes before cooking.

3. Use remaining 8 ounces clarified butter to sauté crab cakes until golden on each side. Serve 2 per person with 2 ounces of cranberry remoulade (recipe follows). Garnish with baby greens and lemon wedges.


CRANBERRY REMOULADE:

1. In stainless steel bowl, combine mayonnaise, scallions, capers, and Ocean Spray Whole Berry Cranberry Sauce. Refrigerate until needed.