Print Recipe

Deviled Louisiana Blue Crab Cakes
with Smoky Rémoulade Sauce

Deviled Louisiana Blue Crab Cakes

Well-seasoned crab cakes finished with a swipe of smoky, creamy rémoulade.


  • 1 pound Louisiana Blue Crab Meat, lump, picked clean
  • 2 tablespoons 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 egg
  • 1 teaspoon Original TABASCO® brand pepper sauce
  • 1 teaspoon Worcestershire Sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons Creole seasoning
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne
  • 1/2 cup scallions, chopped
  • 3/4 cup plus 1 cup for dredging panko breadcrumbs
  • 6 tablespoons olive oil, divided
  • 1/4 cup ketchup
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic, minced
  • 2 teaspoons prepared horseradish
  • 2 tablespoons sweet pickles, minced


  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.
  4. Add cooked onions, celery and green peppers. Mix thoroughly.
  5. Gently fold Louisiana Blue Crab Meat and 3/4 cup breadcrumbs into mixture and mix until just combined, being careful not to break up crab meat.
  6. Portion into 2 1/2 ounce patties and dredge in remaining breadcrumbs.
  7. To cook crab cakes, heat medium nonstick sauté pan over medium heat. Add 3 tablespoons olive oil and 6 crab cakes. Cook on both sides until golden brown.
  8. Reserve cooked crab cakes in warm oven and repeat cooking process with remaining 6 crab cakes.
  9. Serve Louisiana Blue Crab cakes hot with a dollop of Smoky Rémoulade Sauce on top.

Cooking/Prep Time: 20 min | Serves 6 as an appetizer or 4 as an entree

Recipe and photo credit: Louisiana Seafood

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.