From the kitchen of Chef Tyler Guelfo at Rouj Creole

Pan seared crabcakes topped with a classic New Orleans remoulade sauce.

Prep Time: 30 Minutes

Yields: 8 Servings

Ingredients For Crab Cakes

  • 1 lb jumbo lump crab-
  • 2 - 3/4 c panko breadcrumbs
  • 1/4 c green onions, thinly sliced
  • 2 tbsp onions, finely diced
  • 2 tbsp jalapeno, minced
  • 2 tbsp garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1/3 c mayonnaise
  • 2 tbsp dijon mustard
  • 1 tsp hot sauce
  • 2 tbsp worcestershire
  • 1/2 tsp lemon juice
  • 1 tbsp butter

Ingredients For Remoulade:

  • 1/2 c mayonnaise
  • 1 tbsp creole mustard
  • 1/2 tbsp worcestershire
  • 1/4 c green onions, sliced thin
  • 2 tbsp parsley, minced
  • 1/2 c celery, minced
  • 1/2 c onion, minced
  • 1/2 tbsp garlic, minced
  • 1 tsp hot sauce
  • 1/4 tsp ground black pepper
  • 1/2 tbsp fresh tarragon, chopped

Method: Saute the onion, jalapeno, and garlic in the butter, set aside and allow to cool. In a large bowl, mix crab, first amount of panko, and remaining ingredients. Once vegetables are cool, mix in being careful not to break apart the crab. Form the mixture into 3 ounce cakes and coat with second amount of panko.

Sauce: Mix all ingredients together and adjust seasoning to taste.

To Finish: Sear crabcakes in a pan, being careful not to break. Once golden brown on one side, flip and sear to complete. Place One dollop of remoulade on top of each
cake and enjoy.

Red Stick Recipes

This recipe was submitted to Visit Baton Rouge for use in the First Edition of their cookbook, Red Stick Recipes. To view all recipes or download the cookbook, click below.

Red Stick Recipes first edition cover