deviled Louisiana Blue Crab cakes with smoky rémoulade sauce

Crispy outside, creamy inside crab cakes


Tags:

blue crab, Crab, crab cakes, Louisiana, rémoulade, shellfish


Ingredients:

  • 3 lb Louisiana Blue Crab Meat, lump, picked clean
  • 6 Tbsp Butter, unsalted
  • 1 1/2 cups Onions, small dice
  • 1 1/2 cups Celery, small dice
  • 1 1/2 cups Green peppers, small dice
  • 1 1/2 cups Mayonnaise
  • 3/4 cups Sour cream
  • 3 ea Eggs
  • 1 Tbsp Original TABASCO® brand Pepper Sauce
  • 1 Tbsp Worcestershire sauce
  • 3 Tbsp Lemon juice
  • 2 Tbsp Creole seasoning
  • 1 Tbsp Dry mustard
  • 3/8 tsp Cayenne
  • 1 1/2 cups Scallions, chopped
  • 5 1/4 cups Panko breadcrumbs, divided
  • 3/4 cup Olive Oil
  • 2 1/4 cups Mayonnaise
  • 3/4 cup Ketchup
  • 1 Tbsp Original TABASCO® brand Pepper Sauce
  • 2 Tbsp Lemon juice
  • 2 Tbsp Smoked paprika
  • 1 Tbsp Garlic, minced
  • 2 Tbsp Creole seasoning
  • 2 Tbsp Prepared horseradish
  • 1 Tbsp Worcestershire sauce
  • 6 Tbsp Cornichons, minced

Directions:

  1. Louisiana Crab Cakes: Heat medium sauté pan over medium heat. Add butter, onions, celery and peppers. Cook until tender.
  2. In large mixing bowl, combine mayonnaise, sour cream, eggs, TABASCO®, Worcestershire, lemon juice, Creole seasoning, dry mustard, cayenne and scallions. Add cooked onions, celery and peppers. Mix thoroughly.
  3. Gently fold in Louisiana Blue Crab meat and ¾ cup bread crumbs to mixture and mix until just combined, being careful not to break up crab meat. Portion into 2½ oz. patties and dredge in remaining bread crumbs. (24 crab cakes total)
  4. 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 crab cakes.
  5. Serve Louisiana Blue Crab cakes hot with dollop of Smoky Rémoulade Sauce on top.
  6. Smoky Rémoulade Sauce: Combine last 10 ingredients, mix thoroughly and reserve.