Crab Cakes
3 tablespoons melted butter, divided
1 cup scallions (white and light green parts) finely minced
1 cup mayonnaise
1 tablespoon mustard
1 cup panko bread crumbs
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning, or to taste
1 pound fresh lump or jumbo lump crabmeat, picked free of shells
Melt 2 tablespoons of butter over medium heat in a small sauté pan. Add minced scallions; season with salt and pepper. Sauté until scallions are softened, set aside. In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Make sure the mixture is well combined. Add the crabmeat. Gently fold the crabmeat into the sauce, making sure not to break up the lumps of crab. Add the panko breadcrumbs a ¼ cup at a time, until the mixture will hold together in a ball. Reserve the remaining panko to crust the outside of the cake. Form the crab cakes into 4 ounce patties, and place on a baking sheet lined with parchment paper. Refrigerate until ready to sauté; at least 10 minutes. In a large non-stick skillet, melt 1 tablespoon of butter and mix with 2 tablespoons olive oil. Press the cake into the reserved panko so that it adheres to the outside. Sauté the crab cakes until both sides are golden brown.
Remoulade Sauce
16 ounces mayonnaise
¼ cup finely chopped onion
¼ cup dill pickles, chopped
1 clove garlic
1 tablespoon capers
1 tablespoon chopped fresh parsley leaves
2 tablespoon grain mustard
1 tablespoon fresh tarragon
1 teaspoon anchovy paste
½ teaspoon hot sauce (or cayenne pepper)
Combine the mayonnaise, chopped onion, chopped red pepper, capers, chopped parsley, mustard, tarragon, hot sauce (optional), salt, and pepper, to taste in the bowl of a food processor fitted with a steel blade. Pulse until combined, but not pureed. Reserve the mixture as a condiment.