Classic New Orleans Cuisine

Feast on our versions of recipes―Cajun, Creole, and otherwise―from the Crescent City.

  • Print
  • |
  • Email
Crab Cakes with Spicy Rémoulade
Photo: Johnny Autry

Crab Cakes with Spicy Rémoulade

Serve these succluent crab cakes over mixed greens with a side of this must-have rémoulade. Delicious crab, combined with crunchy panko crumbs, and crisp onions and peppers are the secret to our signature crab cakes. Cooking Light Editor Scott Mowbray raves, "These are the best crab cakes we've ever made!"

View Recipe: Crab Cakes with Spicy Rémoulade

More Ways To Get Cooking Light



JavaScript must be enabled to use this Calendar module.

100 Ideas for Appetizers

Start the party with these delicious bites that are sure to enliven everyone's appetite.

Phyllo-Wrapped Asparagus with Prosciutto