A good old fashioned East Coast delight. The Maryland Crab Cake. I used to go crabbing back as a teenager with my family during the summer. I still have a scar from one of them. We would catch a few dozen to half a bushel, go home, steam them up, have friends over, and just enjoy the summer sunset. This is my take on the classic dish with a little pinch, just in case you forgot about those claws.

INGREDIENTS
For the Remoulade:
1/2 c mayonnaise
1 tbs prepared horseradish
1 tbs Sriracha
1 tbs capers
1 tbs apple cider vinegar
1 tbs lemon juice
2 tsp dijon mustard
1 shallot, coarsely chopped

For the Crab Cakes:
1 lb fresh lump crab meat
1/2 c saltine crackers, crushed (or dry breadcrumbs)
1 egg, beaten
2 tbs mayonnaise
1 tbs fresh parsley, chopped
1 tbs Old Bay seasoning
1 tsp mustard
1/2 tsp Worcestershire sauce
1/4 tsp salt
1 tbs butter
1 tbs olive oil

DIRECTIONS
For the Remoulade:
Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving. So simple, much flavor, wow.

For the Crab Cakes:
In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
Refrigerate the cakes for at least an hour to ensure that they won't fall apart while cooking.
Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through.
Serve warm with the sauce on the side or on top.