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!

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 Sauce
• 1 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:

1. In a large mixing bowl, combine the egg, mayonnaise, hot sauce, and Southern Sunshine and stir to combine.
2. Add green onion, bread crumbs, parsley, lemon zest, Cajun seasoning, salt and pepper and stir to combine.
3. Lastly fold in crab and mix gently
4. Shape crab mixture into rounds using about ⅓ C at a time
5. 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
6. To Create the Remoulade Sauce - Combine all ingredients into a mixing bowl and whisk to combine