Classic Barefoot Contessa Crab Cakes Recipe with Zesty Remoulade

Ingredients

• 1/2 lb (227 g) lump crabmeat, drained and picked
• 2 extra-large eggs, lightly beaten
• 1 1/2 cups (360 ml) celery, small diced
• 3/4 cup (180 ml) red onion, small diced
• 1/2 cup (120 ml) red bell pepper, small diced
• 1/2 cup (120 ml) yellow bell pepper, small diced
• 1 cup (240 ml) mayonnaise
• 1/2 cup (120 ml) mayonnaise
• 1/2 cup (120 ml) plain dry bread crumbs
• 2 tbsps (30 ml) unsalted butter
• 2 tbsps (30 ml) olive oil
• 1/4 cup (60 ml) fresh flat-leaf parsley, minced
• 2 tsp (10 ml) fresh parsley leaves, minced
• 1 tsp (5 ml) fresh chives, minced
• 2 tsp (10 ml) Dijon mustard
• 1 1/2 tsp (7.5 ml) crab boil seasoning (Old Bay)
• 1 tbsp (15 ml) capers, drained
• 1 tbsp (15 ml) capers, minced
• 1/2 tsp (2.5 ml) kosher salt
• 1/2 tsp (2.5 ml) black pepper, freshly ground
• 1/4 tsp (1.25 ml) hot pepper sauce (Tabasco)