Crab Cakes with Remoulade Sauce

For the crab cakes:

• 8 oz fresh crab meat, jumbo lump
• 2 tablespoons mayonnaise
• 1 tablespoons minced red bell pepper
• 2 tablespoons finely chopped fresh italian parsley
• 1 1⁄2 tablespoons chopped scallions (green & white)
• 1⁄2 – 1 teaspoons fresh lemon juice
• Approx. 1⁄2 of beaten egg
• 1⁄4 tablespoon french’s dijon mustard
• Good pinch of McCormick’s Old Bay seasoning
• Pinches of kosher salt & fresh ground McCormick black pepper
• 1⁄4 cup panko bread crumbs
• 1 1⁄2 tablespoons unsalted butter

For the remoulade sauce:

• 1⁄2 cup mayonnaise
• Sriracha hot sauce
• Frank’s Red Hot sauce

Crab Cakes:

1. Stir together mayonnaise, parsley, lemon
2. juice, dijon mustard, Old Bay seasoning, egg, salt & pepper, onion and red bell pepper.
3. Add panko bread crumbs and crab and gently fold into the mixture.
4. Divide into 6 cakes, then refrigerate for 30 minutes to firm their shape.
5. Melt butter in a non-stick skillet. Cook approx. 4 minutes on the first side over medium-high heat. Turn and cook other side for approx. 2 minutes.

Remoulade Sauce:

In a small bowl, mix 1⁄2 cup mayonnaise, a couple shakes of Sriracha hot sauce, and Frank’s Red Hot sauce, then give it a taste. Add additional sauce until you reach your preferred flavor balance.

Serve on the side or put a dollop on each crab cake.