Crabcakes with Rémoulade Recipe | James Beard Foundation

Ingredients

• 1 pound jumbo lump crabmeat, picked over (about 2 cups)
• ½ red bell pepper, finely diced (about ½ cup)
• ¼ cup finely diced onion
• ¼ cup minced fresh parsley
• 4 scallions, trimmed and chopped
• 1 garlic clove, minced
• 1 large egg, lightly beaten
• 2 tablespoons Dijon-style mustard
• Juice of 1 lemon (about 2 tablespoons)
• ½ teaspoon Worcestershire sauce
• ½ teaspoon Tabasco sauce
• ¾ cup fine unseasoned bread crumbs
• 4 tablespoons vegetable oil, plus more if needed
• Lime or lemon wedges, for serving
• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 small celery rib, minced (about 2 tablespoons)
• 1 scallion, minced
• 1 tablespoon minced fresh parsley
• Juice of ½ lemon
• ½ teaspoon Cajun seasoning
• ¼ teaspoon dry mustard
• ¼ teaspoon salt
• ⅛ teaspoon Worcestershire sauce