Mini Crab Cakes with Remoulade Sauce

Ingredients

• 1 stalk celery minced
• 0.3 cup cracker crumbs 
• 3 servings cracker crumbs for dredging
• 2 large eggs lightly beaten
• 2 tablespoons optional: dill fresh minced
• 2 tablespoons parsley fresh finely minced
• 2 tablespoons parsley fresh minced
• 1 clove garlic minced
• 0.1 teaspoon pepper fresh black
• 0.8 teaspoon pepper fresh black
• 2 tablespoons horseradish white drained
• 1 tablespoon catsup 
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh
• 2 teaspoons juice of lemon fresh
• 1 lb lump crab meat fresh picked over cleaned
• 0.7 cup mayonnaise 
• 1 pinch nutmeg freshly grated
• 2  spring onion white green chopped
• 2  spring onion white green minced
• 1 tablespoon paprika sweet
• 3 servings all the tabasco sauce you handle 
• 2 tablespoons butter unsalted
• 0.7 cup vegetable oil for frying
• 2 tablespoons coarse mustard whole
• 4 tablespoons coarse mustard whole
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• baking pan

Directions

1. In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.Season with the salt, pepper, and nutmeg.
2. Add the cracker meal and stir well to combine thoroughly.Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
3. Roll the cakes in additional cracker meal and place them on a baking pan.Refrigerate for at least 30 minutes before cooking.When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
4. Transfer the cakes to paper towels to drain.
5. Serve the cakes warm, with the Remoulade sauce.-=Remoulade Sauce=-In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.