Crab Cakes with Remoulade

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 2 tbsp fresh parsley, finely chopped
• 2 green onions, finely sliced
• 3/4 cup panko breadcrumbs, divided
• 3 tbsp unsalted butter
• 2 tbsp vegetable oil
• 1/2 cup mayonnaise for remoulade
• 2 tbsp Creole mustard
• 1 tbsp capers, drained and chopped
• 1 tbsp sweet pickle relish
• 1 tsp hot sauce
• 1 tsp fresh lemon juice
• 1/2 tsp smoked paprika
• 1 clove garlic, minced
• Lemon wedges for serving

Instructions

1. Prepare the remoulade by whisking together 1/2 cup mayonnaise, Creole mustard, capers, pickle relish, hot sauce, lemon juice, smoked paprika, and minced garlic in a small bowl. Cover and refrigerate for at least 20 minutes to let flavors meld.
2. In a large bowl, gently combine the crab meat, 1/3 cup mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, and 1/4 cup of the panko breadcrumbs. Fold gently to avoid breaking up the crab meat.
3. Divide the mixture into 8 equal portions and shape into patties about 3 inches wide and 3/4 inch thick. Place remaining 1/2 cup panko on a plate and gently press each crab cake into the breadcrumbs on both sides.
4. Place formed crab cakes on a baking sheet lined with parchment paper and refrigerate for 15 minutes to help them firm up.
5. Heat butter and vegetable oil in a large skillet over medium-high heat until the butter is melted and foaming subsides.
6. Cook crab cakes in batches, about 4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
7. Transfer to a paper towel-lined plate briefly, then serve immediately with remoulade sauce and lemon wedges.