Crab Cakes with Horseradish Remoulade

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

Directions:

• To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well.
• Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
• Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
• In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until golden brown.
• Meanwhile, brush buns with melted butter and toast just until they begin to brown at edges.
• To serve, place patty on each bun, top with Bookbinder's Horseradish Remoulade and desired trimmings. Serve with extra Bookbinder's Horseradish Remoulade for dipping and lemon wedges on the side.