Crab Cakes

This recipe was e mailed to me but I am not sure who to give the credit to as there were no details...If anyone thinks it sounds familiar let me know!!

Ingredients for Crab Cakes

4 tbs unsalted butter

1 1/2 cups fine bread crumbs

1 tbs salt

1 tsp freshly ground pepper

1 lb  fresh crabmeat

1/4 cup sour cream

About 1/2 cup all-purpose flour, plus additional for coating

3 tbs vegetable oil

Ingredients for Remoulade sauce

2 cups mayonnaise

1 tbs Dijon mustard

1 tbs whole-grain mustard

3 tbs gherkins, fine chopped

2 tbs sherry vinegar

1 tsp Spanish paprika

3 tbs minced shallot

Method
For sauce: 

Whisk ingredients together in a mixing bowl. 

For crab cakes: 

Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt and pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool.

Place the crabmeat in a large bowl and pick through it, removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger-size patties, each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour.

Warm the vegetable oil in a large saute pan over medium-high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side.

Place one crab cake onto each of the warm plates. Garnish with a dollop of remoulade.