Louisiana Crab cakes with REMOULADE SAUCE

  • ▢1 lb lump crab mea
  • ▢3/4 C panko with more for breading
  • ▢1 tsp  Cajun seasoning
  • ▢1/4 cup mayo
  • ▢1/2 tbsp dijon mustard
  • ▢1 egg
  • ▢1/2 tbsp lemon juice
  • ▢1/4 tsp Worcestershire sauce
  • ▢1/4 tsp lemon zest
  • In a large bowl, mix the egg, mayo, Worcestershire sauce, lemon juice, lemon zest, cajun seasoning, dijon mustard, and panko . Mix well.
  • Fold in the crab meat gently and mix until well combined. Cover and refrigerate for one hour.
  • Tightly form the crab cakes and place them on a baking sheet.  Portion into 2 ½ oz patties and dredge in remaining breadcrumbs. Refrigerate for 10-15 minutes.
  • Add some oil to a non-stick skillet and heat over medium-high heat. Fry the crab cakes for 3-4 minutes on each side


  • 1/2 cup mayo
  • ▢1 tbsp lemon juice
  • ▢1/2 onion
  • ▢1 garlic clove
  • ▢2 tsp dijon mustard
  • ▢1 tsp paprika
  • ▢1 tbsp  Tabasco sauce
  • ▢2 tbsp  pickle relish
  • ▢salt and pepper to taste
  • To make the remoulade sauce, place all of the remoulade ingredients in a food processor minus the relish and blend until smooth. Season with salt and pepper and stir in the relish.
  • Enjoy the crab cakes with the remoulade sauce and fresh lemon

What is Remoulade sauce?

Remoulade originated in France in a combination most closely resembling tarter sauce, bringing together mayonnaise, herbs, pickles, and capers. Of course, in the American spirit, we took this sauce, amped it up, and made it something all our own.Louisiana remoulade starts with a mayo base as well, but then adds ingredient after ingredient to form a reddish complex sauce that’s creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book.

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