Crab Cake with Rémoulade Sauce

Ingredients

• 2 tbsp butter
• 1/2 cup pepper(s), red bell, minced
• 1/4 cup celery, minced
• 2 tbsp garlic, roasted
• 1/4 cup onion(s), green, sliced thin
• 1 lb Jumbo lump crabmeat, cleaned
• 1 1/4 cup bread crumbs, fresh, white
• 1/4 cup Kraft® Deluxe Mayonnaise
• 1 tbsp Grey Poupon® Dijon Mustard
• 2 ea egg(s), beaten
• 2 tbsp flat-leaf parsley, chopped
• 2 tbsp chives, fresh, chopped
• 1 ea lemon(s), juice & zest
• 1 pinch of cayenne pepper
• 1 pinch of sea salt
• 1 pinch of black pepper, freshly ground
• 2 cups panko breadcrumbs
• 1/4 cup butter, melted
• 1 1/2 cup Rémoulade Sauce, (see recipe below)