Crab Cakes

• Inspect jumbo lump crab, pick through to remove any shell or cartilage. Place in a large mixing bowl with the crumbled saltine crackers
• In a separate bowl wisk together the egg, mayonnaise, parsley, mustard, worchestershire, old bay, and lemon juice until completely combined. Add this wet mixture to the crab and cracker-crumb. Using your hands (wearing food service gloves) fold the wet ingredients in with the crab, Use care in order to not break up the crab lumps. Then refrigerate crab mixture from 1 hour to overnight.
• Make remoulade sauce by mixing all ingredients together cover and refrigerate while crab mixture sets up.
• When ready to cook, heat the 2 tablespoons of oil and 2 tablespoons of butter together in a large, wide fry pan when the oil starts to shimmer it is ready. Portion out the crab using a 1/2 cup scoop or measuring cup., loosely pack into a thick (1-1/2 inch patty). Carefully place into fry pan cooking 3 at a time, working in batchsd, as not to overcrowd the pan. Fry cakes for 4 to 5 minutes each side, Cakes are cooked when cakes feel slightly firm.
• Serve immediately while warm with a side of the sauce.