Ingredients
✓ ½ stalk celery
✓ green onion
✓ ¼ cup fresh parsley leaves (loosely packed)
✓ cloves garlic
✓ ⅓ cup mayonnaise
✓ tablespoons Creole mustard (or grainy dijon mustard)
✓ tablespoon ketchup
✓ teaspoon white vinegar
✓ teaspoon Worcestershire sauce
✓ ½ teaspoon prepared horseradish
✓ ½ teaspoon Cajun seasoning
✓ ¼ teaspoon black pepper
✓ ¼ teaspoon paprika
✓ pinch cayenne pepper
✓ ½ red pepper
✓ green onions
✓ ½ teaspoon lemon zest
✓ large eggs
✓ ¼ cup mayonnaise
✓ tablespoon Creole mustard (or grainy dijon mustard)
✓ teaspoon hot sauce
✓ teaspoon Cajun seasoning
✓ ¾ cup plain panko breadcrumbs
✓ pound lump crab meat
✓ tablespoons avocado oil (or vegetable oil)
✓ tablespoons unsalted butter
✓ Fresh parsley and lemon wedges (optional garnishes)
Instructions
✓ Preheat the oven to 375°F.
✓ In a large bowl, combine the crab meat, celery, green onions, parsley, garlic, red pepper, lemon zest, and Cajun seasoning.
✓ Whisk together the mayonnaise, Creole mustard, ketchup, vinegar, Worcestershire sauce, horseradish, and hot sauce to make the remoulade sauce.
✓ In a small bowl, whisk the eggs and add to the crab mixture along with the panko breadcrumbs.
✓ Gently fold the ingredients together until just combined; do not overmix.
✓ Form the mixture into 6 equal-sized cakes.
✓ Heat oil in a large skillet over medium-high heat until 350°F.
✓ Fry the cakes for 3-4 minutes on each side until golden brown and crispy.
✓ Transfer to a baking sheet lined with parchment paper and bake for 5 minutes to ensure even cooking.
✓ Serve with the remoulade sauce and garnish with fresh parsley and lemon wedges.
Notes
For best results, let the cakes rest in the fridge for 30 minutes before cooking. The remoulade sauce can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15