Cajun Crab Croquettes with Zesty Remoulade Sauce
Dive into the bold, Southern-inspired flavors of these Cajun Crab Croquettes with Zesty Remoulade Sauce! Bursting with tender lump crab meat, vibrant green onions, fragrant parsley, and a zesty hit of lemon zest and Cajun seasoning, these golden, crispy croquettes are the perfect appetizer or party snack. Each bite delivers a satisfying crunch, thanks to a panko breadcrumb coating, while the creamy, tangy remoulade sauce—made with Creole mustard, pickle relish, and a touch of hot sauce—offers the perfect spicy complement. Quick to prepare and irresistibly delicious, this recipe will transport your taste buds straight to Louisiana. Whether served as an elegant starter or a game-day treat, these crab croquettes are sure to steal the spotlight at your next gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lump crab meat
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 Eggs
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Cajun seasoning
- 2 Green onions (thinly sliced)
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Lemon zest
- 2 cups Neutral oil (for frying)
- 0.5 cup Mayonnaise (for remoulade)
- 1 tablespoon Creole mustard (for remoulade)
- 2 teaspoons Pickle relish
- 1 teaspoon Hot sauce
- 1 clove Garlic (minced)
- 0.5 teaspoon Paprika
- 1 teaspoon Lemon juice
Instructions
In a large mixing bowl, combine the crab meat, 1/2 cup of panko breadcrumbs, mayonnaise, Dijon mustard, Cajun seasoning, green onions, parsley, and lemon zest. Gently mix until all ingredients are incorporated. Avoid overmixing to maintain the crab meat's texture.
Using your hands, form the mixture into small croquette patties, approximately 2 inches in diameter and 1/2 inch thick. Place them on a parchment-lined baking sheet.
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with the remaining 1/2 cup of panko breadcrumbs.
Coat each croquette first in flour, then in the beaten eggs, and finally in the panko breadcrumbs. Press gently to ensure even coating.
Heat the neutral oil in a large skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C). Test by dropping a few breadcrumbs into the oil; they should sizzle immediately.
Fry the croquettes in batches, 3-4 at a time, to avoid overcrowding. Cook for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the croquettes to a paper towel-lined plate to drain excess oil.
For the remoulade sauce, whisk together the mayonnaise, Creole mustard, pickle relish, hot sauce, minced garlic, paprika, and lemon juice in a small bowl. Taste and adjust seasonings as needed.
Serve the croquettes warm with the zesty remoulade sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
6867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 667.2 g | 855% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 6827 mg | 297% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.9 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 473 mg | 36% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2037 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
