Carolina Crab Cakes With Southern Sunshine Remoulade Sauce

Carolina Crab Cakes With Southern Sunshine Remoulade Sauce

Sweet, plumb crab meat with a tangy mustard twist! Fry up some crab cakes tonight using our Carolina Cooker® signature sauces and other fresh ingredients to create the most flavorful fishcakes this side of the Atlantic. Topped with a traditional style remoulade sauce - If you love seafood, you gotta try this recipe!

Prep: 15-20 minutes Cook: 6-8 minutes Serves: 3-6

Ingredients

1 Lb. Lump crab meat (can also sub a flaky white meat like snapper already cooked)

1 Egg

3 TBSP Mayonnaise

2 TBSP Carolina Cooker Hot Sauce

1 TBSP Carolina Cooker Southern Sunshine

2 TBSP Minced green onion

3/4 C breadcrumbs

1 TBSP Parsley

Zest of 1 lemon

1/2 tsp Carolina Cooker Cajun Seasoning

1 tsp salt

1 tsp black pepper

3 TBSP grapeseed oil

Carolina Cooker Remoulade Sauce1 C Mayonnaise

1/4 C Carolina Cooker Southern Sunshine

2 tsp Carolina Cooker Cajun Seasoning

1 lemon, juiced

1 tsp Carolina Cooker Hot Sauce

1 tsp smoked paprika

1 garlic clove minced

Directions

Step 01: In a large mixing bowl, combine the egg, mayonnaise, hot sauce, and Southern Sunshine and stir to combine.

Step 02: Add green onion, bread crumbs, parsley, lemon zest, Cajun seasoning, salt and pepper and stir to combine.

Step 03: Lastly fold in crab and mix gently

Step 04: Shape crab mixture into rounds using about ⅓ C at a time

Step 05: Heat oil in a skillet over medium high and add crab cakes, cooking for about 3m each side or until golden brown. Serve with Remoulade sauce

Step 06: To Create the Remoulade Sauce - Combine all ingredients into a mixing bowl and whisk to combine