Creole Crab Cakes with Rémoulade

Ingredients

• 1 lb lump crab meat, picked over
• 1 egg
• 3 tbsp mayonnaise
• 1 tsp Creole mustard
• 1 tsp Worcestershire
• 1 tsp Creole seasoning
• ¾ cup panko, divided
• 2 tbsp chopped parsley
• 2 tbsp minced scallion
• 3 tbsp butter
• 1 tbsp neutral oil
• ½ cup mayonnaise, for the rémoulade
• 1 tbsp Creole mustard, for the rémoulade
• 1 tbsp ketchup
• 1 tsp prepared horseradish
• 1 tsp lemon juice
• ½ tsp smoked paprika

Method

1. Whisk the rémoulade ingredients together and refrigerate. It gets sharper as it sits, so make it first.
2. In a wide bowl, whisk the egg with 3 tbsp mayonnaise, mustard, Worcestershire, and Creole seasoning until smooth. Fold in ¼ cup panko, parsley, and scallion.
3. Add the crab and fold with a rubber spatula in four or five turns only. Every extra stir shreds the lumps you paid for.
4. Form six loose pucks, press the remaining panko onto the outsides, and chill 20 minutes so they hold their shape in the pan.
5. Fry in butter and oil over medium heat, 3–4 minutes a side, until the crust is deep gold and the centers are hot. Serve immediately with cold rémoulade and lemon.