Panko Crab Cakes With Rémoulade
INGREDIENTS
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2 tablespoons unsalted butter
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1 cup diced onion
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½ cup diced green bell pepper
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½ cup diced red bell pepper
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2 garlic cloves, minced
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1 tablespoon fresh lemon juice
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1 tablespoon mayonnaise
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1 tablespoon Creole mustard
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1 tablespoon chopped fresh chives
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½ teaspoon salt
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½ teaspoon ground black pepper
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½ teaspoon crushed red pepper
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½ teaspoon Old Bay seasoning
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3 large eggs
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3 (8-ounce) packages lump crabmeat, picked free of shells
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1 cup Japanese bread crumbs (panko)
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2/3 cup fine yellow cornmeal
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3 tablespoons vegetable oil, divided
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Garnish: remoulade sauce
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