Crab Cakes And Spicy Remoulade Sauce

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 green onions finely minced
• 2 tablespoons Asian garlic chili sauce
• 3 tablespoons horseradish sauce prepared
• 1 tablespoon chipotle Tabasco sauce
• 1 lemon large
• 2 teaspoons dijon mustard
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper
• salt
• pepper
• 16 ounces Phillips Crab Meat drained
• 1/3 cup panko breadcrumbs
• 1 tablespoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay Seasoning
• 1 jalapeno seeds & veins removed and finely minced
• 3 tablespoons cilantro finely chopped
• 1/2 teaspoon horseradish sauce prepared
• 2 teaspoons shallot finely minced
• 1 large egg
• 1 lemon large
• 2 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 375u0b0F.
2. Zest one large lemon; set aside for use in Crab Cakes. Then squeeze 1 tablespoon of juice for Spicy Remoulade Sauce. Place all ingredients in a medium size bowl and mix to combine. Set aside or place in refrigerator until ready to use.
3. In a large bowl, combine all the ingredients and blend thoroughly to combine. If mixture is too wet, add 1 tablespoon more of panko breadcrumbs and combine.
4. Take a heaping tablespoon (approximately 1/8-cup) of crab mixture and form into round discs about 2 inches in diameter. Place cakes about 1-inch apart on a parchment-lined cookie sheet. (TIP: To serve Crab Cakes as an entree, form mixture into larger discs.)
5. Transfer the parchment paper with Crab Cakes to the preheated Baking Stone, and bake for approximately 15 minutes until the cakes are firm to the touch.
6. Remove Crab Cakes from oven by transferring them on the parchment paper back to a baking sheet. Serve immediately with the Spicy Remoulade Sauce.

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Taken from www.yummly.com/recipe/Crab-Cakes-and-Spicy-Remoulade-Sauce-2531676 (may not work)