Crab Cakes With Whole Grain Mustard Remoulade

• Crab Cakes
• 1 lb crabmeat (fresh or canned)
• 1/3 cup breadcrumbs (I use Italian seasoned)
• 3 green onions (finely chopped both green and white parts)
• 1/2 cup red bell pepper (finely chopped)
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 tablespoon lemon juice
• 1 dash cayenne pepper
• flour, for dusting
• 1/2 cup olive oil
• Whole Grain Mustard Remoulade
• 1 cup mayonnaise
• 1 tablespoon chili powder
• 1 tablespoon stone ground mustard
• 1 tablespoon lemon juice

1. For Crab Cakes:
2. Mix all ingredients, except flour and oil in a large bowl.
3. Shape into patties and dust with flour.
4. NOTE: Can be frozen at this point.
5. Heat oil in a large skillet over medium heat.
6. When oil is hot, carefully place crab cakes, in batches, and fry until browned.
7. About 4- 5 minutes.
8. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
9. Serve with Whole Grain Mustard Remoulade or favorite sauce.
10. --------------------------------.
11. For Whole Grain Mustard Remoulade:
12. Combine all ingredients and serve with cakes.
13. --------------------------------.
14. If cakes were frozen, heat in 350u0b0F oven until desired warmness is achieved (approx 15 minutes).

cakes, crabmeat, breadcrumbs, green onions, red bell pepper, mayonnaise, egg, worcestershire sauce, mustard, lemon juice, cayenne pepper, flour, olive oil, grain mustard remoulade, mayonnaise, chili powder, stone ground mustard, lemon juice

Taken from www.food.com/recipe/crab-cakes-with-whole-grain-mustard-remoulade-103816 (may not work)