Crab Cakes with Cajun Remoulade

“A great appetizer or dinner entrée for a Friday afternoon”

prep time: 15 minutes

cook time: 10 minutes

serving: 4


                  1 large egg

                  3 tbsp. good quality mayonnaise

                  1 each medium red bell pepper finely chopped

                  1tbsp. minced green onions

                  1/2 cup fresh shallots finely chopped

                  4 tbsp. fresh lemon juice

                  1 tsp. dried tarragon

                  ⅛ tsp. red pepper flakes

                  8 oz. premium lump crab meat 

                  ½ cup panko breadcrumbs or any butter crackers crumble up

                  2 each lemon cut into quarters

                  1 tbs. butter can substitute cooking oil

for the Cajun remoulade

                  1 cup premium mayonnaise

                  2 tbsp. lemon juice

                  1 tsp Cajun seasoning

                  1 tbsp. whole grain mustard

                  1 tsp. prepared horse radish

                  salt & pepper to taste


1. Whisk together egg, mayo, green onions, shallots, lemon juice, red bell peppers, tarragon and pepper flakes in a medium bowl. Gently stir in crab meat. Becareful not to break up the meat. Gradually stir in panko or cracker crumbs until desired consistency is achieved. Form crab mixture into crab cakes.

2. Cook patties in a skillet with butter or cooking oil until golden brown, 5 to 6 minutes on each side.

Serve crab cakes on a bed of baby greens or any side of your choice with a side of cajun remoulade and lemon wedges.

Allergens: eggs, shellfish