there are a bunch of tasty-looking recipes online these days, so I am going to post them here for posterity. Try them if you'd like!
1/2 cup mayonnaise
2 tsp capers (these are found in the condiment aisle, by the olives)
2 tsp dill pickle relish
1 tsp lemon juice
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp ground cumin
2 TBSP mayonnaise
2 TBSP minced green onion (the tops only)
2 TBSP minced red bell pepper
1/2 beaten large egg
1/2 tsp minced parsley
1 tsp Old Bay seasoning (this will be found in the spice aisle or may be near the fresh seafood case)
1/2 tsp prepared mustard (yellow or Creole)
16 oz. lump crab meat
3 TBP dry breadcrumbs (I will probably add a little more the next time I make this)
1/4 cup panko (Japanese breadcrumbs, found in the Asian section in a bag or cannister)
To make the remoulade sauce, combine all the ingredients in a bowl and mix. Cover and chill the sauce while you prepare the cakes.
To make the crab cakes, measure out all ingredients--except the breadcrumbs, crab, panko and vegetable oil--into a medium bowl. Blend the ingredients together. Carefully fold the crab and breadcrumbs in, being sure not to over stir. Form the crab mixture, by hand, into small cakes. Place cakes on a plate and refrigerate for one hour. This will help them to hold their shape while they are fried.
After the crab cakes have chilled :), heat about 1/4 inch of vegetable oil in a skillet over medium heat. Gently roll each crab cake into the panko, coating top and bottom. Test the oil by dropping a little panko into it. If it is hot enough, it will immediately sizzle. Saute the crab cakes in the hot oil on each side, turning when golden brown. Drain the crabcakes on a paper towel before serving. Serve with remoulade sauce.