Cajun Crab Cakes with Jalapeno Remoulade
Louisiana is the home of many excellent things; delicious foods, our good friend Jeff, and the inventor of these exquisite Cajun Crab Cakes with Jalapeno Remoulade. Whenever we travel to a coastal area, Paul starts researching regional takes on crab cakes, a particular favorite of his. Our time in New Orleans last year was a definite button busting success of a food vacation, with one exception, Paul did not find the one perfect crab cake. We returned home and proceeded to immerse ourselves (read: obsess) with Cajun and Creole cooking, It was through a Louisiana native chef and cookbook author, Donald Link, that we found this dynamic crab cake recipe. Cajun Crab Cakes with Jalapeno Remoulade feature some of the classic Cajun flavors with an incredible punchy hit of flavor. These crab cakes are unique in their minimal use of filler and binding ingredients, making for a very loose cake and which allows the sweetness of the crab to shine. These crab cakes do rely heavily on the quality of your crab meat, so make sure to get the best quality you can find.