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Crab Cakes with Shallot and Green Onion Remoulade Recipe


  • Author: Johanne Bosse
  • Yield: 12 main or 24 appetizers size 1x

Ingredients

Units Scale

Crab Cakes

  • 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

Instructions

  1. Combine remoulade ingredients and refrigerate until needed.
  2. Place all crab cake ingredients ( except 1/2 cup for rolling) into a bowl and mix well.
  3. Form into 12 cakes ( or 24 appetizer size).
  4. Roll the cakes into the bread crumbs.
  5. Heat olive oil in a skillet and fry the cakes until golden brown and  heated through.
  6. Top each cake with a dollop of remoulade.
  • Category: Appetizer, Entree, Seafood, Recipe