To make this a simple recipe I purchase pre-made crab dip at the grocery store. It comes in a package with the Mayo celery and spices already done. I bought two large packages from Lee's combined it with one cup of Panko bread crumbs and two eggs. This made about 14 to 16 small crab cakes. You can also do it with imitation crab. Just add enough Mayo like you would tuna fish. Finely chopped celery and salt and pepper to taste. You can also add some green onions for more flavor.
Once combined fry with butter in an electric skillet at 300 degrees until both sides are browned. Serve with remoulade sauce or lemon wedges.
Louisiana Remoulade sauce:
3/4 cup Mayo
1/4 cup spicy brown mustard or Dijon mustard
1 teaspoon paprika
1 tsp Cajun seasoning
1 tsp horseradish
2 Tbs pickle relish
1 tbsp dill pickle juice
1 tsp hot sauce
1/4 teaspoon minced garlic
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