Crab Cakes With Spicy Rémoulade

• Crab cakes:
• 1 pound jumbo lump crabmeat, shell pieces removed
• 2 tablespoons finely chopped green bell pepper
• 1 1/2 tablespoons canola mayonnaise
• 1/4 teaspoon black pepper
• 2 green onions, finely chopped
• 1 large egg, lightly beaten
• 1 cup panko, divided
• 2 tablespoons canola oil, divided
• Remoulade:
• 1/4 cup canola mayonnaise
• 2 teaspoons minced shallots
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh parsley
• 1 1/2 teaspoons Dijon mustard
• 3/4 teaspoon capers, chopped
• 3/4 teaspoon white wine vinegar
• 1/4 teaspoon ground red pepper

1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
3. To prepare remoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

cakes, lump crabmeat, green bell pepper, canola mayonnaise, black pepper, green onions, egg, canola oil, canola mayonnaise, shallots, tarragon, parsley, mustard, capers, white wine vinegar, ground red pepper

Taken from www.myrecipes.com/recipe/crab-cakes-spicy-remoulade (may not work)