Crab Cakes Recipe

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1 lb. fresh or canned crabmeat
1 lg. egg
1/3 c. mayonnaise
1/3 c. French bread crumbs
2 tbsp. sweet green pepper, chopped fine
1-2 Tbs. Old Bay Seasoning
1 tbsp. Worcestershire sauce

Creole Remoulade Sauce
1/3 c. Creole mustard (coarse ground preferably)
1/3 c. mayonnaise
1 tbsp. minced green onion or shallots
1 tbsp. minced celery
1 tbsp. minced parsley
1 clove minced garlic
1/2 tsp. cayenne red pepper
1 tsp. salt

Crab Cake directions:
In a large bowl, combine all of the ingredients. Then form a mixture into 3 inch balls. Flatten the mixture balls to about 1/2 inch to 3/4 thickness. Next use the bread crumbs to coat flattened crab balls. Sauté the cakes in a skillet until browned on both sides and cooked through, about 6 - 7 minutes time.

Sauce:
Place dry ingredients in a bowl. Add mustard and mayonnaise. Mix thoroughly. Add cayenne and salt. Mix thoroughly and chill.

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