Crab Cakes with Horseradish Remoulade | Bookbinder's Recipes

Ingredients

• 1 tablespoon butter, melted, or more as needed
• Bookbinder's Horseradish Remoulade
• ¼ cup mayonnaise
• 1 large egg, beaten
• 1 ½ teaspoons minced red onion
• ½ tablespoon minced Italian parsley
• 2 (6 ounce) cans crabmeat, drained, picked clean
• 2 cups fine bread or cracker crumbs, divided
• 3 teaspoons seafood seasoning
• ½ teaspoon sea salt
• 2 tablespoons ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons vegetable oil
• Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges
• Buns of choice