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.

Ingredients

  • 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

Instructions

  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


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