Step 1

For the remoulade: Combine the mayonnaise, chopped onion, chopped red pepper, capers, chopped parsley, mustard, hot sauce, salt, and pepper, to taste in a small mixing bowl. Reserve the mixture as a condiment.

Step 2

For the crabcakes: Heat half of the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season the mixture with salt and cayenne. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes.

Step 3

In a medium mixing bowl, combine the crabmeat, mayonnaise, Creole mustard, and hot sauce. Fold the cooled sauteed vegetables, mayonnaise and bread crumbs into the crab mixture. Mix gently, but thoroughly.

Step 4

Reheat the same pan of the vegetables with butter and remaining olive oil. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Gently place the patties in the hot pan and saute just until brown on both sides.

Step 5

Serve 1 cake with a salad of greens, tomatoes and dressed with salt and truffle oil. Serve with the reserved remoulade sauce.