Crab Cakes With Rémoulade Courtesy Hoffman Media Crab cakes are a delicious, easy way to showcase fresh Louisiana crabmeat. Cook/Prep Time: 20 MinutesServings: 12 Ingredients 2 Tbsp. unsalted butter 1 cup diced onion 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 2 garlic cloves, minced 1 Tbsp. fresh lemon juice 1 Tbsp. mayonnaise 1 Tbsp. Creole mustard 1 Tbsp. chopped fresh chives 1/2 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. crushed red pepepr 1/2 tsp. Old Bay seasoning 3 large eggs 3 (8 oz.) packages lump crabmeat, picked free of shells 1 cup Japanese bread crumbs (panko) 2/3 cup fine yellow cornmeal 3 Tbsp. vegetable oil, divided Garnish: remoulade sauce Directions In a large skillet, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add bell peppers, and cook until softened, 6 to 8 minutes. Add garlic, and cook for 1 minute, until fragrant. Remove from heat and reserve. In a large bowl, whisk together juice, mayonnaise, mustard, chives, salt, peppers, Old Bay, and eggs until combined. Using a rubber spatula, stir in reserved onion mixture, crab, panko, and cornmeal until combined. Using a large scoop, portion cakes into 3-inch rounds, and flatten slightly. In a large skillet, heat 1 Tbsp. vegetable oil over medium high heat. Working in batches, cook cakes until golden brown and beginning to crisp, 4 to 5 minutes. Using a fish spatula, flip cakes, and cook 3 to 4 minutes more. Add remaining oil between batches. Remove from heat and drain on cooling rack. Serve with your favorite rémoulade sauce. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!