Crabby Patties

These were good - even though I don't really like crab cakes - maybe next time I'll use shrimp ...

Umm - changed the name to Crabby Patties as Michael thought Crab Cakes was an eewww name (he was thinking of something like chocolate cake with crab meat??? Crabby Patties was much more acceptable)

From The Kitchn

For the crab cakes:
1 pound lump crab meat
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 green onions, chopped
1 large egg, lightly beaten
1/2 cup panko crumbs, plus additional for dredging
1/4 cup lemon juice (about 2 lemons)
2 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
Lemon wedges, for garnish

For the rémoulade:
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon sweet relish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon prepared horseradish sauce
Couple dashes of hot sauce (didn't add as it was going to Grandma)
Squeeze of lemon

For the crab cakes, combine the crab meat, bell peppers, and green onions in a large bowl. Add all of the remaining ingredients and mix gently until well-combined. Using a 1/4-cup measuring cup, scoop out crab mixture and form into a patty with your hands. Dredge the cakes in additional panko crumbs until completely covered. Arrange the cakes on a sheet pan and chill until ready to cook.

Heat a few glugs of canola or safflower oil (used coconut oil) in a large aluminum or cast iron skillet over medium-high to high heat. Cook crab cakes (in two batches if necessary, adding more oil as needed) until crispy and light golden-brown, 2 to 3 minutes per side. Keep the crab cakes hot in a warm oven, if desired. Serve with a lightly dressed arugula salad, a couple of lemon wedges, and a dollop of rémoulade.

For the rémoulade, combine all of the ingredients in a small bowl and chill for at least 4 hours. Adjust seasonings to suit personal taste, if desired.