My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent Gulf Coast seafood spectacular dish, y'all!!

Using your hands or a rubber spatula, carefully mix until combined, being careful not to break up the crab too much. Cover and refrigerate at least 30 minutes or up to 1 day. Preheat your oven to 450.

Ingredients Crab Cakes 1/3 c. mayonnaise 1 large egg, beaten 2 tbsp. Dijon mustard 2 tsp. Worcestershire sauce 1/2 tsp. hot sauce Kosher salt Freshly ground black pepper 1 lb. jumbo lump crabmeat, … ...

1. In a large, nonstick frying pan, melt 2 tablespoons butter. Add green onions and celery. Cover and cook, stirring occasionally, 7-10 minutes or until soft. 2. Using a slotted spoon, transfer to ...

Crab Cakes 12 ounces canned or frozen lump crab meat 1 cup plain dry bread crumbs ... For the sauce, combine the mayonnaise, tomato paste and vanilla extract in a bowl and mix well.

Instructions: Chop celery, green onion and peppers. Reserve celery leaves for later. Sautee celery, green onions, peppers and grated garlic with 1 tablespoon of butter and drizzle of oil until soft.

Crab Cakes with Cajun Remoulade Sauce Sean Schmidt, Executive Chef, Parker's Blue Ash Grill. Skip to content. Business Spotlight. 19 For A Cure. Breaking Through. Mic’d Up Moms. NOW in the NATI.

Makes 6 crab cakes. Recipe is from "Prime Meridian Cookbook-A Culinary Tour of a Southern Queen City," published by the Lamar School patrons. Crab Cakes: 6 tablespoons butter, divided 6 green ...