Combine all the ingredients in a bowl
Add the remoulade to an ice cube tray and freeze overnight
Combine all the ingredients in a bowl and let marinate in the fridge for about 30 minutes
Crush the remaining Goldfish to a fine powder
When the crab is ready, use an ice cream scoop to make a ball
Make a small indentation in the middle and stuff it with the frozen puck of remoulade
Seal it shut and drop it in the bag of crushed Goldfish
Shake it up making sure its coated the crab cake entirely
Fry in 350 degree cooking oil for about 4 minutes or until it's golden brown and crispy
