4 T. mayonnaise
2 T. Creole mustard
1/2 tsp. cajun seasoning
1/8 tsp. freshly ground black pepper
1 T. finely chopped fresh parsley
1 T. finely chopped green onion
2 tsp. finely minced red bell pepper
1 lb. jumbo lump crabmeat
1 1/4 c. fine bread crumbs, divided
Combine mayonnaise, mustard, parsley and seasoning; set aside.
Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into crab cakes. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.
Heat butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with Remoulade or other sauce.
