crab cakes w/ remoulade sauce

What is a remoulade sauce? I have no idea. What I do know is that it's apparently awesome on crab cakes. Also, apparently crab cakes are really kind of easy to make - who knew?! I guess my mom did, because this recipe came from her. Here's what you'll need:

• 1 lb. lump crabmeat, drained and flaked (due to the insane cost, I did 8 oz lump crab, 8 oz claw meat - seemed fine to me)
• 1/3 cup plus 3 tablespoons mayonnaise
• 4 tablespoons hot sauce (Frank's or otherwise)
• 3 tablespoons spicy brown mustard
• 2 tablespoons green onion, minced
• 2 tablespoons parsley, minced
• 2 tablespoons Panko breadcrumbs
• 1 and 1/2 teaspoon Old Bay seasoning
• 2 teaspoons sugar
• 3 tablespoons olive oil

Whisk the egg, 3 tablespoons mayo, 2 tablespoons hot sauce and 1 tablespoon mustard in a large bowl. Stir in the crabmeat, green onion, parsley, breadcrumbs and 1/2 teaspoon Old Bay and mix well with a fork.

Divide the mixture into 8 portions and shape each portion into a cake, flattening slightly. Cover and chill in the fridge or an hour or so.

When you're ready to cook, heat the oil in a large non-stick skillet over medium-high heat until hot. Sauté the crab cakes in batches for about 2-3 minutes per side until golden brown. Serve with the remoulade sauce.

But wait - how do you make the remoulade sauce?! Well, while the crab is setting in the fridge, mix together 1/3 cup mayo, 2 tablespoons hot sauce, 2 tablespoons mustard, 2 teaspoons sugar and 1 teaspoon Old Bay seasoning. Chill and serve with the crab cakes.

Seriously, we were in heaven with these.

Bon chappétit!