Instructions: To make remoulade: Stir all ingredients together in a bowl. Mix well. Cover and refrigerate until serving.

To make crab cakes: Melt 2 tablespoons butter in a large frying pan over low heat. Add green onions and celery. Cover and cook, stirring occasionally until soft, about 10 minutes. Using slotted spoon, transfer celery and onions to a bowl and let cool. Discard butter.

To the cooled onion-celery mixture, add crushed saltines, mustard, hot pepper sauce, Worcestershire sauce, eggs, mayonnaise, parsley, crabmeat, salt and pepper. Mix well. If mixture seems too wet to hold its shape, add bread crumbs

(about 1/2 cup) as needed to absorb the moisture. Shape mixture into six cakes, each 3 inches in diameter and 1/2 inch thick.

Place remaining bread crumbs in a shallow bowl and dredge cakes lightly in crumbs.

Warm 2 tablespoons of the vegetable oil or melt 2 tablespoons butter in a frying pan over medium heat. Add half the crab cakes and saute, turning once, until golden brown - about 3 minutes per side. Using a slotted spatula, transfer cakes to paper towels to drain. Keep warm. Repeat with remaining crab cakes and oil or butter. Serve immediately with remoulade.

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