Crab Cakes with Vanilla Rémoulade

Vanilla Rémoulade Sauce
1 cup mayonnaise
2 tablespoons tomato paste
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Polenta
3 cups (or more) organic vegetable or chicken stock
2 tablespoons butter
1 cup polenta
White pepper to taste
Salt to taste

Crab Cakes
12 ounces canned or frozen lump crab meat
1 cup plain dry bread crumbs
1/4 cup mayonnaise
1 egg
1 finely chopped green onion
3 tablespoons finely diced red bell pepper
1 teaspoon finely chopped fresh Italian parsley
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

For the sauce, combine the mayonnaise, tomato paste and vanilla extract in a bowl and mix well. Chill, covered, in the refrigerator.

For the polenta, combine 3 cups stock, the butter and polenta in a large saucepan and stir to combine. Simmer, for 15 to 20 minutes or until thick and creamy, adding additional stock if polenta becomes too thick. Season with white pepper and salt.

For the crab cakes, rinse and drain the crab meat, discarding any shell fragments. Place 1/2 cup bread crumbs in a shallow dish. Combine the crab meat, mayonnaise, egg, 1/2 cup bread crumbs, green onion, bell pepper, parsley, cayenne pepper, salt, black pepper and vanilla extract in a large bowl and mix well. Shape into patties. Dredge in the bread crumbs to coat. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and golden brown.

Serve the crab cakes with the polenta and Vanilla Rémoulade Sauce.

Serves 4