Glen-Ella Springs Crab Cakes and Remoulade | Paula Deen

Ingredients

• 1 lb lump crab meat
• 2 eggs
• 1 cup (Japanese bread crumbs) plus extra for exterior breading panko
• 1/2 cup heavy cream
• 1 tablespoon Butter
• 1/2 cup brunoised (evenly diced to 1/8 in) onions
• 1/4 cup brunoised (evenly diced to 1/8 in) red pepper
• 1 tablespoon (plus two teaspoons, divided) Cajun seasoning
• 1 tablespoon lemon juice
• 2 tablespoons Canola oil
• 1 tablespoon finely diced vidalia onion
• 1 tablespoon chopped green onion
• 1 tablespoon chopped celery
• 2 teaspoons chopped garlic
• 2 teaspoons prepared horseradish
• 1 tablespoon grainy Dijon mustard
• 1 tablespoon chopped parsley
• 1/4 teaspoon plus more to taste for crab cakes salt
• 1/4 teaspoon freshly ground, plus more to taste for crab cakes Black pepper
• 1 tablespoon Sour cream
• 3 tablespoons mayonnaise
• 4 (or 5) capers
• 1/8 teaspoon cayenne pepper