RECIPE: Mini Crab Cakes with Remoulade Sauce
Keywords
- Charmaine Thibodeaux Dupré
- Book
- New Orleans
- recipe
- May 2021
- Cuisine
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Cooking tools:
- Cookie scoop
- Measuring spoon
- Baking sheet
- Wax paper
- Paper towel
- Cast iron skillet
- Offset spatula
- Stove
- Mixing bowl
- Whisk
- Refrigerator
- Airtight container
- Serving platter
- Chef's knife
- Cutting board
- Kitchen scale
- Microplane
- Spoon
- Colander
- Citrus press
- Measuring cup
- Oven
Ingredients
- 1 Lump Crabmeat, picked over for cartilage
- 1/3 Panko Breadcrumbs
- 2 Mayonnaise
- 1 1/2 Worcestershire Sauce
- 2 Slap Ya Mama Cajun Seasoning
- 1 Hot Sauce
- 1 Large Egg, lightly beaten
- 1 Lemon's Zest
- Kosher salt and freshly-ground black pepper
- 1/4 Canola Oil, plus more if needed
- Minced Green Onions for Garnish
- 1 Mayonnaise
- 1 Lemon Juice, freshly squeezed
- 1 Whole Grain Dijon Mustard
- 1/2 Hot Sauce, or to taste
- 2 Green Onions, white and pale green, finely chopped
- 1 Celery, minced
- 1 Garlic, crushed
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