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
- 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