Eat Gulf Seafood

Deviled Gulf Blue Crab Cakes with Smoky Rémoulade Sauce

Deviled Gulf Blue Crab Cakes with Smoky Rémoulade Sauce
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Serves:

8

Prep Time:

45

min

Method:

Sauté

Ingredients

  • 3 lb Gulf Blue Crab Meat lump, picked clean
  • 6 tbsp Butter unsalted
  • 1.5 cup Onions small dice
  • 1.5 cup Celery small dice
  • 1.5 cup Green peppers small dice
  • 1.5 cup Mayonnaise
  • 34 cup Sour cream
  • 3 Eggs
  • 1 tbsp Original TABASCO® brand Pepper Sauce
  • 1 tbsp Worcestershire sauce
  • 3 tbsp Lemon juice
  • 2 tbsp Creole seasoning
  • 1 tbsp Dry mustard
  • 38 tsp Cayenne
  • 1.5 cup Scallions chopped
  • 5.25 cup Panko bread crumbs
  • 34 cup Olive oil
  • 2.25 cup Mayonnaise
  • 34 cup Ketchup
  • 1 tbsp Original TABASCO® brand Pepper Sauce
  • 2 tbsp Lemon juice
  • 2 tbsp Smoked paprika
  • 1 tbsp Garlic minced
  • 2 tbsp Creole seasoning
  • 2 tbsp Prepared horseradish
  • 1 tbsp Worcestershire sauce
  • 6 tbsp Cornichons minced

Directions

  1. Heat medium sauté pan over medium heat. Add butter, onions, celery and peppers. Cook until tender.
  2. In large mixing bowl, combine mayonnaise, sour cream, eggs, TABASCO®, Worcestershire, lemon juice, Creole seasoning, dry mustard, cayenne and scallions. Add cooked onions, celery and peppers. Mix thoroughly.
  3. Gently fold in Gulf Blue Crab meat and ¾ cup bread crumbs to mixture and mix until just combined, being careful not to break up crab meat. Portion into 2½ oz. patties and dredge in remaining bread crumbs. (24 crab cakes total)
  4. To cook crab cakes, heat medium nonstick sauté pan over medium heat. Add 3 Tbsp. olive oil and 6 crab cakes. Cook on both sides until golden brown. Reserve cooked crab cakes in warm oven and repeat cooking process with remaining crab cakes.
  5. Serve Gulf Blue Crab cakes hot with dollop of Smoky Rémoulade Sauce on top.
  6. Combine last 10 ingredients, mix thoroughly and reserve.

Compliments of Gulf Fresh Mississippi Seafood