Mini Crab Cakes With Remoulade Sauce

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1 pinch freshly grated nutmeg

2/3 cup vegetable oil, for frying

2 large eggs , lightly beaten

1 lb fresh lump crabmeat , cleaned and picked over to remove any bits of shell

2 teaspoons fresh lemon juice

2 scallions , white and green parts, minced

1 clove garlic , minced

2 tablespoons whole grain mustard

2 tablespoons finely minced fresh flat-leaf parsley

1 tablespoon ketchup

1 teaspoon kosher salt

1/2 teaspoon kosher salt

2/3 cup mayonnaise

2 tablespoons unsalted butter

2 tablespoons minced fresh dill

1/3 cup cracker meal, plus

2 scallions , white and green parts, chopped

more cracker meal, for dredging

Tabasco sauce

2 tablespoons drained white horseradish

1 teaspoon fresh lemon juice

Remoulade Sauce

1 tablespoon sweet paprika

4 tablespoons whole grain mustard

1 teaspoon Worcestershire sauce

1/8 teaspoon fresh ground black pepper

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