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