Crab Cakes with Shallot and Green Onion Remoulade
We chose to make these crab cakes with rock crab because of it’s delicious sweet flavor but you could also use Jonah crab or snow crab as well. The fresh corn adds to the sweetness but gives a delicious crunch as well. If corn isn’t in season substitute red pepper instead. The remoulade is the perfect accompaniment to these delicious crab cakes but can also be used with any where that a tarter sauce is needed. Thanks to Logan’s Daily Catch for their amazing partnership.
- Yield: 12 main or 24 appetizers size 1x
- 1 lb crab meat
- 1/2 cup corn kernels
- 1/4 cup red onion, finely chopped
- 1 green onion, chopped
- 1 egg
- 3/4 cup bread crumbs
- 1 tsp Hot Under The Kilt Acadian Cajun seasoning ( substitute Old Bay)
- 1/2 cup mayonnaise
- 1/2 cup bread crumbs for rolling
Shallot and Green Onion Remoulade
- 1 cup Mayonnaise
- 2 shallots, minced
- 2 green onions, chopped
- 1/4 lemon juice
- 1/2 tsp pepper
- 1/4 tsp salt
- Combine remoulade ingredients and refrigerate until needed.
- Place all crab cake ingredients ( except 1/2 cup for rolling) into a bowl and mix well.
- Form into 12 cakes ( or 24 appetizer size).
- Roll the cakes into the bread crumbs.
- Heat olive oil in a skillet and fry the cakes until golden brown and heated through.
- Top each cake with a dollop of remoulade.
- Category: Appetizer, Entree, Seafood, Recipe
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