1 pound lump crab meat, rinsed and picked over for shells
3/4 cup panko crumbs (bread or potato)
2 tablespoon parsley (fresh chopped)
1-2 tablespoon canola oil
1 lemon cut into wedges
If you can't find creole seasoning use seafood seasoning.
Directions:
To make Remoulade Sauce
Mix together mayonnaise, mustard, paprika, horseradish, pickle juice, creole seasoning, sriracha sauce and garlic.
Set sauce aside so flavors can mingle.
To Make Crab Cakes
In a small bowl, whisk together mayonnaise, egg, mustard, Worcestershire, hot sauce, salt and pepper.
In a medium bowl, stir together crabmeat, panko and parsley. Fold in mayo mixture, then form into 8 patties.
Coat the bottom of a large skillet with canola oil then heat until shimmering on medium-high. Add crab cakes and cook until golden and crispy, 3-5 minutes per side.