CRAB CAKES WITH LEMON DILL REMOULADE
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¼ cup Mayo

¼ cup Lemon Dill Mustard
1 tablespoon capers chopped
1 medium garlic clove crushed

CRAB CAKES
Ingredients:

8 oz crab meat, well drained
1 1/3 cup + ½ cup Panko bread crumbs
2 green onions, finely chopped
3 tablespoons Earth & Vine Provisions Lemon Dill Mustard
2 tablespoons mayonnaise
1 egg

6 tablespoons olive oil

½ teaspoon garlic salt

Remoulade:  Combine mayonnaise, Lemon Dill Mustard, Capers and garlic. Mix well and chill.

Crab Cakes: In a medium bowl combine crab meat, 1 1/3 cup Panko bread crumbs, onions, Lemon Dill Mustard, mayonnaise, egg and garlic salt.

Mix well and divide into 8 even balls, flatten into cakes. Place ½ cup Panko bread crumbs in a plate and coat cakes.

In a large skillet heat 3 tablespoons olive oil over medium low heat and fry 4 crab cakes at a time, turning once, about 2 minutes per side.

Wipe out skillet between batches and add another 3 tablespoons olive oil for second batch and repeat process.

Serves 4