Mini Crab Cakes with Tangy Remoulade Sauce | Mechanics of Motherhood

Ingredients

• - 1 pound lump crab meat
• - 1 cup breadcrumbs
• - 1/4 cup mayonnaise
• - 1 tablespoon Dijon mustard
• - 1/4 cup chopped green onions
• - 1/4 teaspoon salt
• - 1/4 teaspoon black pepper
• - 2 tablespoons olive oil for frying
• - For the Remoulade Sauce:
• - 1/2 cup mayonnaise
• - 1 tablespoon capers, chopped
• - 1 tablespoon pickle relish
• - 1 teaspoon lemon juice
• - 1 teaspoon Dijon mustard
• - 1/2 teaspoon paprika
• - 1/4 teaspoon garlic powder
• - Salt and pepper to taste