Crab Cakes with a Cajun Horseradish Remoulade

These crab cakes are EVERYTHING. They're packed with tender, sweet snow crab and come together so easily. The outside gets golden and crispy while the inside stays soft and delicate. They're the kind of thing that looks fancy but its surprisngly simple to whip up, which makes them perfect whether you're cooking for friends and family or just treating yourself. I topped them with a Cajun horseradish remoulade that cuts through the richness and adds the perfect kick. Honestly, they're addictive, crispy ,creamy and seriously hard to stop eating.

What you’ll need:

•28oz snow crab

•1/2 cup of mayo

•1 egg

•1 tbsp Worcestershire sauce

•about 1 tbsp of Dijon mustard

•1.5 tbsp lemon juice

•about 3/4 cup or more of panko bread crumbs plus more for coating

•3 tbsp chives

•1 small shallot ( chopped finely)

•old bay

•garlic powder

•onion powder

•smoked paprika

•salt and black pepper (as needed)

•avocado oil

•small knob of butter

Cajun horseradish remoulade :

•1/2 cup mayo

•1tbsp Dijon mustard

•splash of Worcestershire sauce

•couple dashes of your favorite hot sauce

•Cajun seasoning

•garlic powder

•smoked paprika

•salt & pepper to taste

•squeeze of some fresh lemon juice

•splash of pickle juice

•1.5 -2 tsp of horseradish cream

*Mix everything until well combined. Adjust seasonings if necessary*

DIRECTIONS:

To a bowl add your mayo, egg, dijon mustard , lemon juice and seasonings  and mix well.

Add your crab and gently fold - don’t overmix.

Sprinkle in the chives and shallot and fold in gently.

Form into patties ( makes about 6-7 patties.

Place them in the freezer for about 15-20 mins.

Before cooking gently press the crab cakes into the panko bread crumbs on both sides.

Pan fry in oil and a small know of butter over medium heat for 3-4 mins per side.

*PS I don't do measurements, just measure with your heart :)