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.