Recipes

Cajun Crab Cakes with Remoulade Sauce

1 can Jumbo Lump Crab meat
1 can Crab Claw Meat
5 oz Red onion, minced
3.5 oz Red bell pepper, minced
6.5 oz Yellow bell pepper, minced
.5 oz Garlic, minced
¼ cup White Wine
3 Tbsp Chef Arnold’s Cajun Chemistry
3 cups Panko Bread Crumbs
1.5 cups Mayo
2 ea. Eggs
1/2 Tbsp Hot Sauce
2.5 Tbsp Lemon Juice
1 Tbsp Granulated Garlic
1 Tbsp Kosher Salt
½ Tbsp Granulated Onion

Procedure:
1. Lightly saute onions, peppers, garlic in a little olive oil season with the Cajun Chemistry and deglaze with white wine. Place in refrigerator to cool.
2. Sift through all crab meat carefully for shells!!!!!!!!!!!!
3. Mix all ingredients together and place in fridge to let bread crumbs soak up moisture.
4. Form 5 oz patties with the crab cake mixture. Place saute/frying pan on stove top med hi heat once hot use olive oil to sear both sides of crab cake then finish in a 400*F oven for 6-7 mins or until internal temperature reaches 165*F. Serve with lemon and Remoulade Sauce!!

Remoulade Sauce

1 cup Mayo
1 Tbsp Capers, drained and chopped
1 Tbsp Lemon Juice
.5 Tbsp White Wine
.5 Tbsp Shallots, minced
.5 Tbsp Roasted Garlic, paste
1 Tbsp Italian Flat Leaf Parsley, chopped
2 Tbsp Chef Arnold’s Cajun Chemistry

Procedure:
1. Take all ingredients and place in mixing bowl. Using a whisk mix by hand until well blended. Serve cold.

ENJOY!!