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Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce

Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce

For Crab Cakes:

1lb. Louisiana Blue Crab Meat, lump picked clean
2 Tbsp. Butter, unsalted
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 tsp. Worcestershire Sauce
1 Tbsp. Lemon Juice
2 tsp. Creole Seasoning
1 tsp. Dry Mustard
1/8 tsp. Cayenne
1/2 cup Scallions, chopped
3/4 cup, plus 1 cup for dredging Panko breadcrumbs
6 Tbsp. Olive Oil, divided

For Smoky Rémoulade Sauce:


  1. Smoky Rémoulade Sauce: Combine ingredients. Mix thoroughly and reserve.
  2. 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.
  3. 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.
  4. 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 breadcrumbs.
  5. 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.
  6. Serve Louisiana Blue Crab cakes hot with a dollop of Smoky Rémoulade Sauce on top.

Makes 6 appetizer servings or 4 entree servings.

Courtesy of Louisianaseafood.com



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