Crab Cakes with Remoulade

To make the crab cakes: Prep your parsley and scallions, set aside.

In a large bowl, empty your lump crab and pick through to make sure there are no shells that were left behind.

Make a well in the middle of the bowl, crack an egg into the well, add mayonnaise, lemon juice, worcheshire sauce, lemon juice and zest, old bay, pepper and smoked paprika.

Using a fork, work the ingredients together in the middle of the bowl. Add breadcrumbs, parsley and scallions to bowl and begin to loosley fold the mixture, incorporating all ingredients.

Add breadcrumbs and mix until it becomes sticky.

Using a 1-cup measuring cup, form the crab cakes into balls and then press them into flat, puck shapes. Set aside prepared crab cakes onto a lined plate and set aside. 

To make the sauce: Add mayonnaise, garlic, Dijon, lemon juice, Worcestershire sauce, lemon juice, lemon zest, chives and 1-2 tsp chili garlic sauce to medium bowl. 

Preheat a skillet on medium-high heat and add 1/4 cup of high temp oil or clarified butter to the pan to prepare for shallow frying. 

Working in batches, add the crab cakes 2-at-a-time to the pan, being careful not to crowd them. Let cook for 3-5 minutes of until golden brown.

Flip and repeat on other side. Move cooked crab cakes to a prepared plate or baking sheet. Repeat until all crab cakes are cooked through and golden.