DOWN RANGE Cajun Crab Cakes with Remoulade

Attention all carnivores and spice aficionados: I've got a recipe that's gonna make your mouth water and your taste buds tingle. I'm talking about our DOWN RANGE Cajun Crab Cakes featuring DOWN RANGE CAJUN BLACKENING Seasoning, our new Volquartsen Firearms collab. These bad boys are loaded with succulent seafood and packed with enough flavor to singe your eyebrows.

Now, I know what you're thinking. Crab cakes? Pfft, that's for sissies. But trust me, these aren't your grandma's crab cakes. No sirree. These babies are loaded with bold, punchy flavors that are sure to satisfy even the most hardcore meat lover. So if you're ready to bring some serious flavor to your dinner table, then grab your apron and let's get cooking!

Yield: 8 little Crab Cakes or 4 big boys

Ingredients:

Crab Cakes

-8 Oz of Lump Crab (NOT Imitation Crab)

-¼ cup of Mayo

-1 egg (beaten)

-1 Lemon (Zest and Juice)

-1.5 cups of Unseasoned Panko Bread Crumbs

-1 Tablespoon of Downrange Cajun Blackening Seasoning

Remoulade

-1 Cup of Mayo

-1 Tablespoon of Downrange Cajun Blackening Seasoning

-2 Tablespoons of the Bowse Chipotle Pale Ale Hot Sauce

-1 Lemon (Zest and Juice)

-2 Tablespoons of Prepared Horseradish

-1 pinch of dill

 

Instructions

Crab Cakes

-Preheat the Grill (we used a Pellet Grill) to 425 Degrees F.

-Add Parchment to a baking sheet and set aside.

-In a Large Mixing bowl, combine crab, Mayo, Egg, Lemon (juice and zest), DOWN RANGE Cajun Blackening Seasoning and half of the Panko Bread Crumbs. Make sure to mix gently, keeping the Crab meat intact is very important.

-Spread out the remaining panko breadcrumbs on a plate

-Roll the Crab Cake mixture into 8 balls and flatten them into a patty

-Coat the Crab Cakes with the remaining Panko on the plate

-Transfer the Crab Cakes to the baking sheet and bake for 20 minutes. Flip halfway through

-Plate and Garnish with Dill

Remoulade

-Mix all ingredients together and pour into a ramekin.