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Louisiana Crab Cakes with Creole Remoulade Sauce


Hello all and happy Monday!  Well, at least be happy that the Monday workday is behind us.  I know I’m glad that it’s done.

Welcome back to Food~Flavor~Fun.  A place to find and share some great tasting recipes to be shared with family and friends to bring some great flavor and have some fun.  Monday’s are all about starters or appetizers.  This one is a personal favorite.  I made this as a starter to  a Valentines meal that I made for my wife….she made me feed the kids too.  Oh well, they are very tasty.  Enjoy!

Creole Remoulade Saucelouisiana crab cakes


  • 3/4 cup vegetable oil
  • 1/2 cup chopped green onions (green and white part)
  • 1/2 cup chopped yellow onion
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped celery
  • 3 tablespoons Creole mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper (yeah, that pepper mill thing!)


Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.

Transfer to an air-tight container and refrigerate for at least 1 hour before using.

The sauce will keep for up to 1 week in the refrigerator.  Makes about 2 cups.


Louisiana Crab Cakes


  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell peppers
  • 1/2 cup mayonnaise
  • 1 1/2 cups plus 2 tablespoons dried fine bread crumbs
  • 1 pound jumbo lump crabmeat, picked for shells and cartilage
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil


In a small bowl, combine the dry seasonings.

Heat the olive oil in a large, heavy skillet over medium-high heat.  Add the onions, celery and bell pepper and cook, stirring,  until soft, about 3 minutes.  Remove from heat and let cool.

Combine the mayonnaise, a little at the time, with the cooked vegetables, 1/2 cup plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the seasoning mix in a large bowl, and mix well. Gently fold in the crabmeat.

Combine the flour with 1 1/2 teaspoons of the seasoning mix in a shallow bowl and mix well. Combine the remaining 1 cup of bread crumbs with the remaining 1 1/2 teaspoons of seasoning mix in another bowl. Whisk 1 egg with the milk in another bowl.

Using your hands, form mini cakes with the crabmeat mixture, packing gently but firmly. Dredge each crab cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading.

Heat 1/2 cup of vegetable oil in a large, heavy skillet over medium heat. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Drain on paper towels.

To serve, arrange the crab cakes on a platter and top each with a spoonful of the rémoulade sauce. Serve hot.

Categories : Starters

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