In a mixing bowl combine all ingredients except oil, gently toss so you don’t break up chunks of crab. Form cakes fairly small (about 3 inches wide & 1 inch thick).
Heat about 1/8 inch of oil over med. high heat in large frying pan, you may want to use a non stick pan because these cakes are mostly crab with a small amount of binder. When oil is hot (sizzling hot but not smoking) carefully place cakes in pan leaving enough room to be able to flip them. Fry for about 4 minutes until the cake is golden brown, flip and repeat.
Drain on paper towel or paper bag. Season and serve with lemon and rémoulade.
This content was originally published here.