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1
In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes.
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2
Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes.
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3
Add the wine and simmer for 1 minute, then remove the pan from the heat.
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4
Transfer the mixture to a large bowl.
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5
Add the crabmeat and mix well.
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6
Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well.
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7
Line a cookie sheet with waxed paper.
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8
Divide the crab mixture into 6 patties.
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9
In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side.
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10
Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
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11
2 cups mayonnaise
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12
3 tablespoons green sweet relish
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13
2 garlic cloves, minced
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14
2 teaspoons capers
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15
1 tablespoon anchovy paste
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16
1 teaspoon Dijon mustard
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17
1 tablespoon lemon juice
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18
1/2 teaspoon Worcestershire sauce
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19
Salt and freshly ground black pepper
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20
In a medium bowl, combine all the ingredients and mix well.
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21
Season, to taste, with salt and pepper.
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22
It is best to refrigerate for several hours to allow the flavors to marry.
