Grandma's Old Fashioned Crab Cake Roll

I have not tried this recipe. I got this recipe from Food Network from Rachael Ray's $40 a Day.

• Ready In: 30 mins
• Serves: 3

Ingredients

• 4  large garlic cloves, minced
• 6  tablespoons olive oil
• 1⁄4 cup  diced onion
• 1⁄3 cup  diced scallion
• 1⁄2 cup  diced celery
• 2  tablespoons  diced green bell peppers
• 2  tablespoons  diced red bell peppers
• 2  tablespoons white wine
• 1  lb lump crabmeat, drained
• 1⁄2 cup  seasoned bread crumbs
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons lemon juice
• 2  eggs, lightly beaten
• 2  tablespoons  chopped fresh parsley leaves
• 2  teaspoons Dijon mustard
• 1  teaspoon  seafood seasoning (recommended -- Old Bay Seasoning)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 3  hamburger buns
•  tomatoes, sliced for garnish
•  lettuce, for garnish
• 1  lemon, cut into wedges for garnish
• 2  cups remoulade sauce

• Remoulade Sauce

• 2  cups mayonnaise
• 3  tablespoons  green  sweet relish
• 2  garlic cloves, minced
• 2  teaspoons capers
• 1  tablespoon anchovy paste
• 1  teaspoon Dijon mustard
• 1  tablespoon lemon juice
• 1⁄2 teaspoon Worcestershire sauce
•  salt & freshly ground black pepper

Directions

1. In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
2. In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
3. Remoulade Sauce:
4. In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.
5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.