Cajun Crab Cakes + Remoulade Sauce

I really love a good crab cake, and they’re surprisingly so easy to make at home! These really do taste restaurant quality, and the Cajun flavor is to die for. I made my own seasoning blend, but you can easily use Tony’s instead.

These crab cakes are gluten and grain free, making them a lot healthier than their restaurant counterpart. I used an avocado based mayonnaise too vs. one filled with inflammatory oils like soybean.

Here’s how you make it.

Ingredients:
For the crab cakes

• 16 oz lump crab

• 1 1/2 tbsp cassava flour

• 4 tbsp mayonnaise

• 2 tbsp Cajun seasoning

• 1 tbsp Dijon mustard

• 1/4 cup green onion thinly sliced

• 1/2 jalapeño diced

• 1/4 cup almond flour

• 2-3 tbsp olive oil

For the remoulade

• 1 cup mayonnaise

• 1 tbsp Worcestershire

• 1 tbsp lemon

• 1 tbsp Dijon mustard

• 1 tbsp horseradish

• 1 clove garlic minced

• 1/2 tsp Cajun seasoning

• Dash of cayenne

• Dash of paprika

• Parsley

Instructions:

• In a box mix the crab, cassava, Cajun seasoning, green onion, jalapeño, mayo, salt and pepper. Use a 1/2 cup measuring spoon and create cakes - about six. Place in the fridge for 1 hour.

• Mix all ingredients for sauce in a bowl and refrigerate until ready to serve.

• Put the almond flour on a plate and slightly dust each side of the cakes in it. Heat the oil on medium in a pan and fry for 3-4 minutes each side - until golden brown. Enjoy!