This recipe is a twist on the classic crab cake. The halibut is mixed with breadcrumbs, egg, mayonnaise, Dijon mustard, and Old Bay seasoning, then formed into patties and pan-fried until golden brown. The remoulade sauce is made by combining mayonnaise, Dijon mustard, capers, pickles, and lemon juice. The halibut cakes are served with the remoulade sauce on top.