Crab Cakes with Louisiana Remoulade
Crabby and crusty is how a real crab cake should be, and this one with a Cajun kick works like magic. Dip it in creamy Louisiana Remoulade to elevate the crab cakes to new heights.
Ingredients
Crab Cakes with Louisiana Remoulade
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$0.0
Crab Cake
Crabmeat
/g
500.0 g
0%
Corn Kernels
/g
100.0 g
0%
Garlic, chopped
/g
10.0 g
0%
Spring Onions
/g
20.0 g
0%
Cayenne Pepper
/g
20.0 g
0%
Whole Egg
/g
100.0 g
0%
Panko Bread Crumbs
/g
100.0 g
0%
Best Foods Real Mayonnaise 3L
/ml
100.0 ml
0%
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Crab Cake
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Crabmeat 500.0 g
-
Corn Kernels 100.0 g
-
Garlic, chopped 10.0 g
-
Spring Onions 20.0 g
-
Cayenne Pepper 20.0 g
-
Whole Egg 100.0 g
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Panko Bread Crumbs 100.0 g
Preparation
-
Crab Cake
- Mix crab meat with corn kernels.
- Add in chopped garlic and spring onions.
- Season with cayenne and Knorr Aromat Seasoning.
- Add in mayonnaise and egg.
- Lastly, fold in bread crumbs.
- Let it chill in the chiller for 1 hour before moulding into desired shape.
-
Louisiana Remoulade
- In a mixing bowl, mix well all ingredients – Real Mayonnaise, BBQ Sauce, capers, chives, cayenne powder – together.
- Transfer it into condiment bowl or shooter glass.
-
Before Serving
- In a non-stick pan, heat up oil and shallow fry the crab cakes till golden brown and crispy.
- Sprinkle chopped chives over crab cake and pat dry excess fats.
- Plate and assemble with remoulade dressing.
- Ready to serve.
