First start with making the Rémoulade Sauce because it should chill at least 30 minutes to allow the flavors to develop prior to serving.
Combine all ingredients in a bowl and chill. That’s it!
Drain juices from crabmeat and discard. Place crabmeat in a small bowl and set aside.
In a medium bowl whisk eggs until light and fluffy.
Add mustard and mayonnaise and continue whisking until combined.
Using a wooden spoon add lemon juice, scallions, onion, salt and pepper.
Fold in 1 cup Panko and gently fold in crabmeat until combined.
Refrigerate for 1 hour allowing to firm up.
I use this fryer or you can use a deep skillet. Heat 2 inches of canola oil to 350 degrees Fahrenheit.
Using a medium sized cookie scoop shape mixture into balls. If you make the ball any larger it may require a longer cooking time.
Add remaining 1 cup Panko to a small bowl. Roll shaped balls in dry Panko and gently drop about 5 at a time into hot oil. Cook until puppies turn a deep golden brown. Use a slotted metal spoon to remove puppies from oil and place on a plate lined with paper towels.
Repeat process until all crab hush puppies are cooked.
Serve warm with Rémoulade Sauce
Enjoy!