Downrange Cajun Crab Cakes With Remoulade
Spice up your meal with Casey Bard’s Cajun Crab Cakes recipe, featuring succulent crab and bold spices, served with a tangy remoulade.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mkc.co.
Ingredients
- 8 oz. lump crab (NOT imitation crab)
- ¼ cup mayo
- 1 egg (beaten)
- 1 lemon (zest and juice)
- 1 1/2 cups unseasoned panko bread crumbs
- 1 Tbsp. Downrange Cajun Blackening Seasoning
- 1 cup mayo
- 2 Tbsp. The Bowse Chipotle Pale Ale Hot Sauce
- 2 Tbsp. prepared horseradish
- 1 pinch dill
More Like This
Crab Cakes with Cajun Remoulade - The Cook's Cook
thecookscook.com
Crab Cakes with Remoulade | Neora Blog
neora.com
Crab Cakes with Cajun Remoulade - The Cook's Cook
thecookscook.com
Mini Crab Cakes with Remoulade Sauce | Chopped
chopped.com
Crab Cakes - RecipesRun
recipesrun.com
Crab Cakes
boudreauxsbackyard.com
Crab Cakes Recipe with Creamy Crab Cake Sauce - Chili Pepper Madness
chilipeppermadness.com
Crab Cakes Recipe with Creamy Crab Cake Sauce - Chili Pepper Madness
chilipeppermadness.com