Recipe

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• 2 tbsp unsalted butter
• 2 scallions, white and green parts, minced
• 1 stalk celery, minced
• 1 clove garlic, minced
• 1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
• 2 large eggs, lightly beaten
• 2 tsp fresh lemon juice
• 2 tbsp whole grain mustard
• 2 tbsp minced fresh flat-leaf parsley
• 1 tsp kosher salt
• 3/4 tsp fresh ground black pepper
• 1 pinch freshly grated nutmeg
• 1/3 cup cracker meal , plus
• more cracker meal , for dredging
• 2/3 cup vegetable oil, for frying
• 2/3 cup mayonnaise
• 2 scallions, white and green parts, chopped
• 2 tbsp finely minced fresh flat-leaf parsley
• 2 tbsp minced fresh dill
• 1 tsp fresh lemon juice
• 2 tbsp drained white horseradish
• 4 tbsp whole grain mustard
• 1 tbsp ketchup
• 1 tsp worcestershire sauce
• 1 tbsp sweet paprika
• 1/2 tsp kosher salt
• 1/8 tsp fresh ground black pepper
• tabasco sauce

• 1 In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
• 2 In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
• 3 Season with the salt, pepper, and nutmeg.
• 4 Add the cracker meal and stir well to combine thoroughly.
• 5 Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
• 6 Roll the cakes in additional cracker meal and place them on a baking pan.
• 7 Refrigerate for at least 30 minutes before cooking.
• 8 When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
• 9 Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
• 10 Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
• 11 -=Remoulade Sauce=-
• 12 In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.