PANKO ENCRUSTED CRAB CAKES WITH REMOULADE SAUCE

1 pound lump crabmeat, drained 
1/2 lemon, juice of
1 stalk celery, minced including leaves
1/4 green pepper, cored and minced
1/4 small onion, finely chopped
2 scallions, chopped
3/4 cup mayonnaise (Duke’s preferably)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire
1 tablespoon Old Bay seasoning
3 tablespoons fresh parsley, finely chopped
3/4 cup Panko crumbs
2 tablespoons olive oil

Drain the crabmeat, toss in a medium size bowl with lemon juice while preparing the other ingredients. Toss into the bowl the chopped celery, green pepper, and onions. Mix the mayo, mustard, Worcestershire, Old Bay and parsley together. Blend in with the crabmeat until thoroughly mixed. Shape into 3 inch cakes (this amount makes about 4 cakes) and roll gently in the Panko crumbs. Place on a cookie sheet and refrigerate covered with tin foil 1-4 hours. When ready to cook, pat more Panko on cakes if needed. In a skillet (black iron or heavy) heat the olive oil over medium heat and fry the crab cakes about 3-5 minutes (depending on thickness and heat) on each side until cooked. Drain and serve immediately with your favorite sauce…tartar, aioli, mine is the Remoulade below:

REMOULADE SAUCE

3/4 cup mayonnaise (Duke’s preferably)
1/4 cup Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon capers
Old Bay seasoning, a dash of

DEFINITELY A DELICACY!