Downrange Cajun Crab Cakes With Remoulade
Spice up your meal with Casey Bard’s Cajun Crab Cakes recipe, featuring succulent crab and bold spices, served with a tangy remoulade.
Downrange Cajun Crab Cakes With Remoulade
Montana Knife Company
6
30 minutes
20 minutes
550
Cajun
Lunch
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
Today, we’re taking a trip down to the bayou with my Downrange Cajun Crab Cakes. They’re loaded with succulent crab meat and packed with enough spice to make your taste buds stand up and salute.
I know what you’re thinking: “Cajun crab cakes? Not exactly the manliest dish out there.”
But these ain’t your grandma’s crab cakes — these bad boys are all big, bold, and bursting with flavor. And when you pair them with my tangy, creamy remoulade sauce, they’re guaranteed to blow your mind (and clear your sinuses).
Ingredients
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- 8 oz. lump crab (NOT imitation crab)
- ¼ cup mayo
- 1 egg (beaten)
- 1 lemon (zest and juice)
- 1 1/2 cups unseasoned panko bread crumbs
- 1 Tbsp. Downrange Cajun Blackening Seasoning
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- 1 cup mayo
- 1 Tbsp. Downrange Cajun Blackening Seasoning
- 2 Tbsp. The Bowse Chipotle Pale Ale Hot Sauce
- 1 lemon (zest and juice)
- 2 Tbsp. prepared horseradish
- 1 pinch dill
Directions
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Preheat the grill (I use a pellet grill) to 425°F.
Add parchment to a baking sheet and set aside.
In a large mixing bowl, combine crab, mayo, egg, lemon (juice and zest), Downrange Cajun Blackening Seasoning, and half the panko bread crumbs. Mix gently to keep the crab meat intact.
Spread out the remaining breadcrumbs on a plate.
Roll the crab cake mixture into 4 large or 8 small balls and flatten them into patties.
Coat the Cajun crab cakes with the remaining panko on the plate.
Transfer the Cajun crab cakes to the baking sheet and bake for 20 minutes, flipping halfway through.
Plate and garnish with dill.
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Mix all the ingredients together and serve in a ramekin.
