Mini Crab Cakes with Remoulade Sauce

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Ingredients

  • 2 tablespoons unsalted butter
  • 2 scallions, white and green parts, minced
  • 1 stalk celery, minced
  • 1 clove garlic, minced
  • 1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
  • 2 large eggs, lightly beaten
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons whole grain mustard
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 teaspoon kosher salt
  • 3/4 teaspoon fresh ground black pepper
  • 1 pinch freshly grated nutmeg
  • 1/3 cup cracker meal, plus
  • more cracker meal, for dredging
  • 2/3 cup vegetable oil, for frying

    • Remoulade Sauce

    • 2/3 cup mayonnaise
    • 2 scallions, white and green parts, chopped
    • 2 tablespoons finely minced fresh flat-leaf parsley
    • 2 tablespoons minced fresh dill
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons drained white horseradish
    • 4 tablespoons whole grain mustard
    • 1 tablespoon ketchup
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon sweet paprika
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon fresh ground black pepper
    • Tabasco sauce

      • Description

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