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Mini Crab Cakes With Remoulade Sauce

Ingredients

• Crab cakes:
• 2 tablespoons unsalted butter
• 2 scallions, white and green parts, minced
• 1 stalk celery, minced
• 1 clove garlic, minced
• 1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
• 2 large eggs, lightly beaten
• 2 teaspoons fresh lemon juice
• 2 tablespoons whole grain mustard
• 2 tablespoons minced fresh flat-leaf parsley
• 1 teaspoon kosher salt
• 3⁄4 teaspoon fresh ground black pepper
• 1 pinch freshly grated nutmeg
• 1⁄3 cup cracker meal, plus
• more cracker meal, for dredging
• 2⁄3 cup vegetable oil, for frying
• Remoulade Sauce:
• 2⁄3 cup mayonnaise
• 2 scallions, white and green parts, chopped
• 2 tablespoons finely minced fresh flat-leaf parsley
• 2 tablespoons minced fresh dill
• 1 teaspoon fresh lemon juice
• 2 tablespoons drained white horseradish
• 4 tablespoons whole grain mustard
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1 tablespoon sweet paprika
• 1⁄2 teaspoon kosher salt
• 1⁄8 teaspoon fresh ground black pepper
• Tabasco sauce

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