New Orleans Style Barramundi Fish Cakes with Creole Remoulade

Name: New Orleans Style Barramundi Fish Cakes with Creole Remoulade
Ingredients: For the Remoulade; 1/2 cup mayonnaise; 2 tablespoons Creole mustard (substitute stone ground dijon if unavailable); 2 teaspoons hot sauce (Suggested: Crystal or Tabasco); 1 1/2 teaspoons Worcestershire sauce; 2 teaspoons prepared horseradish; 1 tablespoon ketchup; 1/8 teaspoon garlic powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (use less if sensitive to heat); 1 tablespoon fresh lemon juice (about 1/2 lemon); For the Barramundi Fish Cakes; 1 large egg; 1 tablespoon Creole mustard (substitute stone ground dijon if unavailable); 1 tablespoon Worcestershire sauce; 2 teaspoons Cajun or Creole seasoning; 1 teaspoon hot sauce (Suggested: Crystal or Tabasco); 1/2 small red, yellow or orange bell pepper, finely chopped; 2 scallions, finely chopped; 20 saltine crackers, finely crushed; 1 pound cooked barramundi, flaked apart; 1 tablespoon olive oil; 4 tablespoons tablespoons butter; 8 lemon wedges, for serving