Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce

Courtesy Louisiana Seafood

Well-seasoned crab cakes finished with a swipe of smoky, creamy rémoulade.
Cook/Prep Time: 20 MinutesServings: 6 appetizer or 4 entree


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


Smoky Rémoulade Sauce

Combine ingredients. Mix thoroughly and reserve.

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.
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.
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.
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.
Serve Louisiana Blue Crab cakes  hot with a dollop of Smoky Rémoulade Sauce on top.

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