Crab Cakes with Remoulade Sauce

Ingredients

• Hot sauce - 1 teaspoon
• Parsley - 1 tablespoon, chopped
• Capers - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon
• Dijon mustard - 1 tablespoon
• Mayonnaise - 1/2 cup
• For remoulade sauce -
• Vegetable oil - 2 tablespoons
• Parsley - 1 tablespoon, chopped
• Old bay seasoning - 1 teaspoon
• Worcestershire sauce - 1 teaspoon
• Dijon mustard - 1 tablespoon
• Egg - 1, beaten
• Mayonnaise - 1/4 cup
• Breadcrumbs - 1 cup
• Lump crab meat - 1 pound

Instructions

1. In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley.
2. Form the mixture into 8 patties.
3. Heat the vegetable oil in a large skillet over medium heat.
4. Cook the crab cakes for 4-5 minutes on each side, until golden brown.
5. To make the remoulade sauce, combine the mayonnaise, Dijon mustard, lemon juice, capers, parsley, and hot sauce in a small bowl.
6. Serve the crab cakes with the remoulade sauce on the side.