Crab stick cakes with remoulade

Ingredients:

Crab cakes

• 450 g crab sticks, sorted out from cartilage
• 1/3 cup breadcrumbs
• 2 tablespoons mayonnaise
• 1.5 tsp Worcestershire sauce
• 1/4 tsp Creole seasoning, or to taste
• A drop of hot sauce
• 1 large egg, lightly beaten
• Zest of 1 lemon
• 1/4 cup canola oil, plus more if needed
• Country remoulade, recipe included, for serving
• Chopped chives, for garnish

Country remoulade

• 1 cup mayonnaise
• 1 tbsp chopped chives
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp whole grain Dijon mustard
• 0.5 tsp hot sauce, or to taste
• 2-3 green onions, white and green parts only, finely chopped
• 1 stalk celery, very finely chopped
• 1 clove of garlic, finely chopped

Preparation:

1. In a bowl, combine the crab sticks, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, and lemon zest; season with salt and ground pepper (the mixture will be slightly wet). Form into patties using a small ice cream scoop. Place on a baking sheet fitted with a wire rack and refrigerate for about 30 minutes.
2. Line a baking sheet with paper towels and place it near the stove. Heat canola oil in a large skillet over medium heat. Using an offset spatula, carefully transfer the patties into the hot oil, avoiding crowding. Fry for about 2 minutes on each side, until golden brown. Remove from the skillet and transfer to the prepared baking sheet to drain any excess oil.
3. Serve warm with a dollop of rustic remoulade and garnish with chives.
   
   Country remoulade: In a bowl, mix mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
   
   Cover and refrigerate for 1 hour to allow the flavors to meld. Taste and add salt and pepper if needed. The sauce can be refrigerated for up to 3 days in an airtight container. Serve chilled.