Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce

Average: 3 (4 votes)
Makes 6 appetizer servings or 4 entree servings.
Courtesy of: 
Louisiana Seafood
Recipe Ingredients: 

For Crab Cakes:
1lb. Louisiana Blue Crab Meat, lump picked clean
2 Tbsp. 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 ea. Egg
1 tsp. Original TABASCO® brand Pepper Sauce
1 tsp. Worcestershire Sauce
1 Tbsp. Lemon Juice
2 tsp. Creole Seasoning
1 tsp. Dry Mustard
1/8 tsp. Cayenne
1/2 cup Scallions, chopped
3/4 cup, plus 1 cup for dredging Panko breadcrumbs
6 Tbsp. Olive Oil, divided

For Smoky Rémoulade Sauce:
3/4 cup Mayonnaise
1/4 cup Ketchup
1 tsp. Original TABASCO® brand Pepper Sauce
2 tsp. Lemon Juice
2 tsp. Smoked Paprika
1 tsp. Garlic, minced
2 tsp. Creole seasoning
2 tsp. Prepared horseradish
1 tsp. Worcestershire Sauce
2 Tbsp. Sweet pickles, minced

Recipe Directions: 

Smoky Rémoulade Sauce:
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. Add cooked onions, celery  and green peppers. Mix thoroughly.
  3. Gently fold Louisiana Blue Crab Meat and ¾ cup breadcrumbs into mixture and mix until just combined, being  careful  not to break  up crab  meat.  Portion into 2 ½ oz patties and dredge in remaining breadcrumbs.
  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 6 crab  cakes.
  5. Serve Louisiana Blue Crab cakes  hot with a dollop of Smoky Rémoulade Sauce on top.