Crab Cake

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.



  1. 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.
  2. 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.
  3. 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.