Cajun and Creole Recipes

Deviled Louisiana Blue Crab Cakes
with Smoky Rémoulade Sauce

Deviled Louisiana Blue Crab Cakes are well-seasoned crab cakes finished with a swipe of smoky, creamy rémoulade.

Deviled Louisiana Blue Crab Cakes

Cook/Prep: 20 min | Yield: 6 servings as an appetizer or 4 servings as an entree

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 + 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

Smoky Rémoulade Sauce

  1. Combine ingredients. Mix thoroughly and reserve.

Crab Cakes

  1. 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.
  2. In large mixing bowl combine mayonnaise, sour cream, egg, Tabasco®, Worcestershire, lemon juice, Creole seasoning, dry mustard, cayenne and scallions.
  3. Add cooked onions, celery and green peppers. Mix thoroughly.
  4. 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.
  5. Portion into 2 1/2 ounce patties and dredge in remaining breadcrumbs.
  6. 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.
  7. Reserve cooked crab cakes in warm oven and repeat cooking process with remaining 6 crab cakes.
  8. Serve Louisiana Blue Crab cakes hot with a dollop of Smoky Rémoulade Sauce on top.

Attribution

Recipe and photo used with permission from: Louisiana Seafood



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