Succulent Crab Cakes with Spicy Remoulade | DishGen Recipe

Ingredients

• 1 lb fresh lump crabmeat, picked over
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup vegetable oil for frying For the Spicy Remoulade:
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon paprika