Louisiana Crab Cakes Recipe Best Remoulade Sauce Ever

Ingredients

• 1 1/2 lbs (680g) lump crab meat, picked clean of shells
• 1/4 cup (30g) finely chopped yellow onion
• 1 stalk celery, finely chopped (approx. 1/2 cup/50g)
• 1 large egg, lightly beaten
• 1/2 cup (50g) plain bread crumbs (panko or regular)
• 1 teaspoon Tony Chachere's Original Creole Seasoning (or similar Creole seasoning blend)
• 1 teaspoon brown mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 tablespoons vegetable oil or canola oil, for frying
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard (or Dijon if unavailable)
• 1 tablespoon ketchup
• 1 tablespoon finely chopped celery
• 1 tablespoon finely chopped green onion
• 1 teaspoon prepared horseradish
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Pinch of salt and black pepper