Crab Cakes with Spicy Remoulade and Citrus Frisée Salad

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Crab Cakes:

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon seafood seasoning, such as Old Bay

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

1/2 teaspoon freshly cracked black pepper

15 butter crackers, crushed to fine crumbs

1 large egg

2 cups lump crabmeat

3 tablespoons vegetable oil

Remoulade:

1 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons capers, drained and roughly chopped

1 1/2 tablespoons chopped fresh parsley

1 1/2 teaspoons sweet paprika

1 teaspoon hot sauce

1 clove garlic, grated

Zest and juice of 1/2 lemon

Kosher salt and freshly cracked black pepper

Citrus Frisée Salad with Orange Vinaigrette:

2 navel oranges

2 teaspoons stone-ground mustard

2 tablespoons white wine vinegar

3/4 teaspoon kosher salt

3/4 teaspoon freshly cracked black pepper

1/2 cup olive oil

1 head frisée lettuce, trimmed

1/4 cup pine nuts, lightly toasted