Sauté the crab cakes for a few minutes on each side, or until they are nice and golden.
Serve with the remoulade sauce on the side and wedges of lemon.
Makes 20 small crab cakes, serving size 2 crab cakes. If you can't find jumbo crab meat, you can use lump crab meat instead. Be sure to pick through the crab carefully, removing any pieces of shell.You can also make this recipe using salmon if you'd like.