Southern Grill Appetizer: Smoky Deviled Crab Cakes with Cajun Remoulade

Allergens

Crustacean Shellfish (crab), Eggs, Wheat

Ingredients

• 1 1/2 lbs fresh lump crab meat
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/4 cup mayonnaise
• 2 green onions, thinly sliced
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Vegetable oil, for frying For Cajun Remoulade:
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon hot sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste

Instructions

1. In a large bowl, gently mix together crab meat, panko breadcrumbs, eggs, mayonnaise, green onions, Dijon mustard, Old Bay seasoning, smoked paprika, cayenne pepper, parsley, salt, and pepper until well combined.
2. Divide the mixture into 8 equal portions and shape each portion into a round cake. Place them on a parchment lined baking sheet.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. In a small bowl, whisk together all ingredients for Cajun Remoulade sauce until well combined. Cover and refrigerate until ready to serve.
5. In a large skillet, heat about 1/2 inch of vegetable oil over medium high heat. Fry crab cakes until golden brown on both sides, approximately 3 4 minutes per side. Drain on paper towels.
6. Serve hot with Cajun Remoulade sauce on the side.

Chef’s Insight

For added smoky flavor, use smoked paprika instead of regular paprika in the crab cake mixture.

Notes

For best results, use fresh lump crab meat and make sure to drain well before using. You can also add finely chopped red bell pepper or celery for added texture and flavor.