RECIPE: Mini Crab Cakes with Remoulade Sauce - Country Roads Magazine

Ingredients

• 1.0 Lump Crabmeat, picked over for cartilage
• 0.33 Panko Breadcrumbs
• 2.0 Mayonnaise
• 1.5 Worcestershire Sauce
• 2.0 Slap Ya Mama Cajun Seasoning
• 1.0 Hot Sauce
• 1.0 Large Egg, lightly beaten
• 1.0 Lemon's Zest
• Kosher salt and freshly-ground black pepper
• 0.25 Canola Oil, plus more if needed
• Minced Green Onions for Garnish
• 1.0 Mayonnaise
• 1.0 Lemon Juice, freshly squeezed
• 1.0 Whole Grain Dijon Mustard
• 0.5 Hot Sauce, or to taste
• 2.0 Green Onions, white and pale green, finely chopped
• 1.0 Celery, minced
• 1.0 Garlic, crushed