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 ...

[holiday bells ring] [carefree music] And that's it, all 24 little crab cakes in our cute, mini muffin tin. Now we're gonna pop 'em in the oven. [pan clatters] [carefree music] Friends, look at these.

Mix together the bread crumbs, mayonnaise, egg, mustard, Worcestershire sauce, salt, pepper, parsley and green onions. Fold in crabmeat. Form by hand into round cakes, 5 if making large cakes, 10 ...

2. Melt the butter in a nonstick skillet over medium-high heat. Add celery, shallot, bell pepper, and garlic. Saute until softened, 2-3 minutes.