Print Recipe

Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce

Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce

For Crab Cakes:

  • 1 lb. 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:

  • 3/4 cup Mayonnaise
  • 1/4 cup Ketchup
  • 1 tsp. Original TABASCO® brand Pepper Sauce
  • 2 tsp. Lemon Juice
  • 2 tsp. Smoked Paprika
  • 1 tsp. Garlic, minced
  • 2 tsp. Creole seasoning
  • 2 tsp. Prepared horseradish
  • 1 tsp. Worcestershire Sauce
  • 2 Tbsp. Sweet pickles, minced

Directions:

  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




Recipes:

Alligator  |   Appetizers/Snacks  |   Beef/Pork  |   Beverages  |   Bread/Rolls  |   Breakfast/Brunch Recipes  |   Cajun Jokes  |  Candy  |  Cajun Cooking Terms  |  Casseroles  |   Chicken/Turkey/Cornish Hens  |   Christmas  |   Close Clone/Copy Cat  |   Condiments/ Dips/Relish  |   Desserts  |   Fish/Seafood  |   Etouffee/Gumbo/Jambalaya  |   New Orleans Restaurant  |   Pasta/Pasta Sauce/Rice/Beans  |   Preserves/Jams/Jelly  |   Salad/Salad Dressing  |   Sandwiches/Po' Boys  |   Seasoning/Sauce/Rub/Roux  |   Sides /Vegetables/Gravy/Dressing  |   Soup/Stew/Chili  |   Wild Game   |  View All



Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com