Crab Cakes with Remoulade Sauce

• 1 tablespoon olive oil, plus more for frying
• 1/2 medium yellow onion, minced
• 2 teaspoons seafood seasoning, such as Old Bay
• 1 garlic clove, minced
• 1 pound jumbo lump crab meat
• 3 tablespoons mayonnaise
• 2 tablespoons minced fresh parsley
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 slices bread, crusts removed, toasted and chopped into tiny pieces
• 1 large egg, lightly beaten
• Zest of 1 lemon
• Mixed salad greens, for serving
• Remoulade Sauce, recipe follows
• 1/3 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon capers, chopped
• 1 tablespoon sweet pickle relish
• 2 teaspoons Dijon mustard
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper

1. Heat the olive oil in a medium skillet over medium heat.
2. Saute the onions until translucent and tender, 3 to 4 minutes.
3. Add the seafood seasoning and garlic and saute 1 minute longer.
4. Let cool completely.
5. In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions.
6. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note).
7. Transfer to a baking sheet and refrigerate for 30 minutes.
8. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
9. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side.
10. Serve atop salad greens with a drizzle of Remoulade Sauce.
11. Cook's Note: These crab cakes are loose to maintain the crab flavor.
12. They will not be as tightly packed as other crab cakes and may fall apart a bit, but they taste awesome!
13. You can also use a ring mold to pack them more tightly.
14. Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined.
15. Season with salt and pepper.

olive oil, yellow onion, seafood seasoning, garlic, crab meat, mayonnaise, parsley, mustard, kosher salt, freshly ground black pepper, bread, egg, lemon, salad greens, remoulade sauce, mayonnaise, ketchup, capers, sweet pickle, mustard, lemon, kosher salt

Taken from www.foodnetwork.com/recipes/katie-lee/crab-cakes-with-remoulade-sauce.html (may not work)