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1
Heat a large skillet over medium heat.
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2
Melt 1 tablespoon of the butter and add the green onion, celery, and bell pepper.
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3
Cook for 2 to 3 minutes, stirring gently, until just softened.
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4
Remove the vegetables from the pan to a small plate or bowl and allow them to cool.
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5
Place the crabmeat in a medium bowl and pick through it with your hands, removing any pieces of shell.
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6
In a small bowl, beat together 1 egg and the garlic, Worcestershire sauce, Old Bay, and mayonnaise.
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7
Add the egg mixture and cooled vegetables to the crabmeat and combine gently but thoroughly with a spatula or wooden spoon.
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8
Add the cheese and bread crumbs to the crabmeat and gently mix with your hands until evenly combined.
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9
Divide the crabmeat mixture into 8 equal parts (about 3/4 cup each) and form with your hands into patties approximately 3/4 inch thick, pressing very firmly so the cakes stick together.
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10
(Moistening your hands with water will help keep the crab from sticking to them.)
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11
If the cakes do not hold together, dump them back in the bowl, beat the second egg in a small bowl, and add half the egg.
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12
Mix thoroughly to combine and form the crab cakes again.
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13
Place the crab cakes on a plate until ready to cook.
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14
Reheat the skillet over medium-high heat and add 1 tablespoon of the butter.
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15
Carefully place 4 crab cakes in the hot pan.
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16
Do not crowd them.
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17
Cook for 3 to 4 minutes on one side without touching them.
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18
When the crab cakes are lightly browned on the bottom, carefully turn them over with a wide spatula and cook for an additional 3 to 4 minutes, until the second side is lightly browned.
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19
Transfer the crab cakes to a plate lined with a paper towel to drain.
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20
Cook the remaining 4 crab cakes in the skillet, adding 1 more tablespoon butter, if needed.
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21
Serve hot, topped with a spoonful of remoulade.
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22
In a small bowl, briskly whisk together the ketchup, sour cream, mayonnaise, mustard, capers, horseradish, hot sauce, salt, and pepper with a fork to combine thoroughly.
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23
Cover and refrigerate until ready to use, up to 1 day ahead.
