Recipe: Mini Crab Cakes with Remoulade Sauce

Cast iron recipes from Charmaine Dupré's "Life Around the Table"



24 bite-sized crab cakes ×

1 lb. Lump Crabmeat, picked over for cartilage

Cup Panko Breadcrumbs

2 Tbsp. Mayonnaise

1 ½ Tsp. Worcestershire Sauce

2 Tsp. Slap Ya Mama Cajun Seasoning

1 Dash Hot Sauce

1 Large Egg, lightly beaten

1 Lemon's Zest

Kosher salt and freshly-ground black pepper

¼ Cup Canola Oil, plus more if needed

Minced Green Onions for Garnish

1 Cup Mayonnaise

1 Tbsp. Lemon Juice, freshly squeezed

1 Tbsp. Whole Grain Dijon Mustard

½ Tsp. Hot Sauce, or to taste

2 Green Onions, white and pale green, finely chopped

1 Stalk Celery, minced

1 Clove Garlic, crushed



Southern Cuisine