Crab Risotto Cakes With Spicy Remoulade

• 1 cup mayonnaise
• 2 garlic cloves finely minced
• 1 tablespoon fresh lemon juice plus lemon wedges, for serving
• 1/2 teaspoon paprika
• 1/2 mustard
• 1 tablespoon hot sauce or to taste
• 2 cups risotto left-over crab, formed into half-cup patties and set on wax paper to chill in fridge for at leas
• 1/2 cup flour
• 1 egg beaten
• 1 cup panko breadcrumbs
• 3 tablespoons butter

1. Spicy Remoulade: Combine ingredients in a small bowl and set aside.
2. Dredge the patties in the flour, ensuring that all surfaces are covered.
3. Dip in egg.
4. Add to bread crumb bowl and gently turn back and forth until covered with a full coating of panko.
5. Add 2 TB butter to non-stick pan and melt over medium heat. Add the patties and cook approximately 5 minutes on each side or until a deep golden brown. If necessary add third TB butter to finalize frying if pan is smoking too much.
6. Serve topped with spicy remoulade and lemon wedges.

mayonnaise, garlic, lemon juice, paprika, mustard, hot sauce, crab, flour, egg, breadcrumbs, butter

Taken from www.yummly.com/recipe/Crab-Risotto-Cakes-With-Spicy-Remoulade-1652601 (may not work)