Crispy Crab Cakes Recipe with Pickle Ranch Remoulade

Ingredients

• 1 tablespoon butter
• ½ small onion, minced
• ½ poblano pepper, stemmed, seeded and finely chopped
• 1 garlic clove, minced
• 1 tablespoon Fish Monger seasoning
• 1 pound best quality lump crab meat
• 1 egg, lightly beaten
• ¼ cup mayonnaise
• 2 teaspoons Creole mustard
• Several dashes hot sauce (e.g. Louisiana or Crystal)
• 2 scallions, finely chopped
• 2 tablespoons chopped Italian parsley
• Juice of ½ lemon
• ¼ cup Panko crumbs (or regular breadcrumbs)
• Fish Monger Crispy Coating mix
• 1 cup buttermilk
• 1 egg
• 1 jalapeno pepper, stemmed, seeded, and finely chopped
• 4 scallions, thinly sliced
• 1 cup mayonnaise (preferably Duke’s)
• 1 ½ teaspoons Rodeo Ranch seasoning
• 2 teaspoons pickle brine
• 4 dill pickle slices, finely chopped
• Juice of 1 lime