Name: Louisiana Deviled Crab Cakes with Remoulade Sauce
Yield: 4
Ingredients: Crab Cakes; 1/2 cup minced onion; 1/2 cup minced red bell pepper; 1/4 cup plus 2 tbsp minced celery; 6 tbsp unsalted butter, divided; 2 large eggs; 2 tbsp sour cream; 1 tsp dry mustard powder; 1 tsp Worcestershire sauce; 1-1/2 tsp cayenne; 1-1/2 tsp salt; 1 tsp Old Bay seasoning; 4 tbsp thinly sliced scallion greens; 3/4 to 1 cup Panko breadcrumbs, or as needed; 1 lb jumbo lump crabmeat, picked over; 2 tbsp vegetable oil; Remoulade Sauce; 3/4 cup mayonnaise; 2 tsp Dijon mustard; 1-1/2 tsp whole-grain mustard, preferably Creole mustard; 1 tsp tarragon or sherry vinegar; 1/4 tsp Tabasco sauce; 2 tsp drained tiny capers, chopped; 1 tbsp chopped fresh flat-leaf parsley; 1 scallion (white portion + 3 inches of green), very thinly sliced; Salt and freshly ground black pepper, to taste; Accompaniments; Lemon and Lime wedges, for garnish; Jicama Cabbage Slaw (recipe follows)