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

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, … ...

Crab balls are another great example of a winning spherical appetizer, taking flaky, decadent crab meat and transforming it ...

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 ...

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.

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.

Add the crab cakes and cook until the bottoms are golden brown (about 3 minutes.) Gently flip them over and brown the other side (about 3 minutes more). Serve with the Quick Jalapeno-Lime Sauce.