Crab Cakes With Warm Remoulade Sauce

For Cakes: In a small heavy saucepan, combine milk with two and a half tablespoons flour. Cook over medium-high heat to a thick custard consistency, about three minutes, whisking constantly; remove from heat. Add salt, pepper, and Creole sauce. Transfer mixture to a medium-size mixing bowl; set aside.

In a large skillet, melt two tablespoons butter over medium-low heat. Add white onions, celery, garlic and parsley; saute four minutes. Add green onions, and cook one minute more; add to milk mixture, blending well. Gently fold in crab meat. Cover and refrigerate until well chilled, about three hours or overnight.

About 30 minutes before sauteing crab cakes for serving, combine bread crumbs with three tablespoons flour in a large shallow dish. Form crab meat mixture into serving-size cakes. Dredge each cake in bread crumb mixture and put on large plate; refrigerate about 20 minutes.

In an extra large skillet, heat three tablespoons butter with one-fourth cup olive oil over medium-high heat. Add crab cakes, and saute until crisp and golden brown, two to three minutes per side; drain momentarily on slotted spoon over absorbent paper. (If cooking in batches, add more butter and oil to pan as needed.) Serve promptly with warm remoulade sauce.

For Sauce: In a small saucepan, blend together all sauce ingredients. Gently warm over low heat; do not boil. Serve immediately. (If making ahead, mix ingredients and chill until time to heat for serving.)