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

Advertisement

 

JavaScript must be enabled to use this Calendar module.

MOST POPULAR
1
Our Best Easter Desserts

Find the perfect ending to your Easter feast with these light and fresh springtime desserts.

Black and White Angel Food Cake Recipe