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.
Add the cracker meal and stir well to combine thoroughly.Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
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.
Transfer the cakes to paper towels to drain.
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.
