Crab Cakes With Remoulade Sauce

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   Crab Cakes instructions:

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   1) Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasonings in a bowl. (Do not over mix.)

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   2) Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley.

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   3) Form the crab mixture into cakes and roll in the bread crumb/parsley mixture.

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   4) In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side

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   Serve hot with Remoulade Sauce (see recipe) on the side.

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   Remoulade Sauce instructions:

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   In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside

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    In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg

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    Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise

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    Add the lemon/parsley mixture, mix to combine

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    Adjust seasonings adding more hot sauce, salt & pepper to taste

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    Refrigerate immediately until ready to use

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    Yields about 3 cups

* Per serving · 4 servings · Values may vary.