Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
For Crab Cakes:
1lb. Louisiana Blue Crab Meat, lump picked clean
1/2 cup Onion, small dice
1/2 cup Celery, small dice
1/2 cup Green Pepper, small dice
1/2 cup Mayonnaise
1/4 cup Sour Cream
1 ea. Egg
1 tsp. Original TABASCO® brand Pepper Sauce
1 Tbsp. Lemon Juice
2 tsp. Creole Seasoning
1/8 tsp. Cayenne
1/2 cup Scallions, chopped
3/4 cup, plus 1
cup for dredging Panko breadcrumbs
6 Tbsp. Olive Oil, divided
Smoky Rémoulade Sauce:
- 3/4 cup Mayonnaise
- 1/4 cup Ketchup
- 1 tsp.
Original TABASCO® brand Pepper Sauce
- 2 tsp. Lemon Juice
- 2 tsp. Smoked
- 1 tsp. Garlic, minced
- 2 tsp. Creole seasoning
- 2 tsp. Prepared
- 1 tsp. Worcestershire Sauce
- 2 Tbsp. Sweet pickles, minced
- Smoky Rémoulade Sauce: Combine ingredients. Mix
thoroughly and reserve.
- Crab Cakes: Heat medium sauté pan over
medium heat. Add butter, onions, celery and peppers. Cook until vegetables are
tender (about 5 minutes). Remove from heat and reserve.
- In large mixing bowl
combine mayonnaise, sour cream, egg, TABASCO®, Worcestershire, lemon juice,
Creole seasoning, dry mustard, cayenne and scallions. Add cooked onions, celery
and green peppers. Mix thoroughly.
- Gently fold Louisiana Blue Crab Meat and ¾
cup breadcrumbs into mixture and mix until just combined, being careful not to
break up crab meat. Portion into 2 ½ oz patties and dredge in remaining
- To cook crab cakes, heat medium nonstick sauté pan over medium
heat. Add 3 Tbsp. olive oil and 6 crab cakes. Cook on both sides until golden
brown. Reserve cooked crab cakes in warm oven and repeat cooking process with
remaining 6 crab cakes.
- Serve Louisiana Blue Crab cakes hot with a dollop of
Smoky Rémoulade Sauce on top.
Makes 6 appetizer servings or 4 entree
Courtesy of Louisianaseafood.com