Crab Cakes with Spicy Remoulade Sauce

I CAN’T.

I’m pretty good in the kitchen ok. However even I was impressed with myself over these little morsels of perfection. Anyone who knows me or eats with me knows that my love of crab cakes is a wondrous thing and I am PICKY.

This recipe is Beyonce.

It’s that good.

Do not change a thing.

Photo via Stephanie Seril
Photo via Stephanie Seril

For the recipes click below!

Crab Cakes

1 lb. fresh Louisiana, lump crab meat
1/2 cup seasoned bread crumbs
2 tbs.’s light mayonnaise
1 egg, beaten
1 tsp. Creole mustard
1/4 cup bell peppers, (any color),  diced
1/4 cup green onions, minced
2 tbs.’s fresh parsley, chopped fine
1 tsp. minced garlic
1 tsp. Worcestershire sauce
1 tsp. or more, Creole seasoning

Combine mayonnaise, mustard, egg, parsley, Creole seasoning, Worcestershire sauce,  green onions, garlic, and  peppers, in large bowl. Gently fold in the breadcrumbs and crab meat, taking care not to break up the crab lumps. Form into 3 inch patties. Spray a large skillet with cooking spray or coat with 2 tbs.’s of olive oil and heat to medium high. Add crab cakes and cook for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve with remoulade sauce. (recipe below)  Enjoy!

Spicy Remoulade Sauce

1 cup mayonnaise (I used light)
1 tsp. yellow mustard
1 tsp. Creole or Dijon mustard
1 tsp. milk
1 1/2 tsp.’s. prepared horseradish
2 tbs.’s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste
Few drops Tabasco

Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.

Thanks to Cajundelights blog these things are now a staple dish in my house.

– The REPORTery

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