Culinary Collection

Louisiana-Style Crab Cakes and Creole Remoulade

with crispy potato and corn hash

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Eggs, Wheat, Shellfish, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 tsp. Cajun Seasoning
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1.26 oz. Chipotle Aioli
  • 1 Lemon
  • 1 Red Bell Pepper
  • 2 Green Onions
  • 2 Russet Potatoes
  • Info
    2 oz. Remoulade
  • 5 oz. Corn Kernels
  • Info
    8 oz. Crabmeat

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    705
  • Carbohydrates
    79g
  • Fat
    36g
  • Protein
    30g
  • Sodium
    1890mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Roast the Potatoes

    Cut potatoes into ½" dice. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven, 15 minutes. Carefully remove from oven and flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until tender, 7-10 minutes. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Using lid, press excess liquid out of crab.

  3. 3

    Form the Cakes

    In a mixing bowl, combine panko, crab, white portions of green onions, chipotle aioli, and a pinch of salt and pepper. Set aside, 5 minutes. After 5 minutes, stir crab-panko mixture until it becomes slightly sticky. Form into four equally-sized cakes, about 3" in diameter.

  4. 4

    Cook the Cakes

    Line a plate with a paper towel. Place a large non-stick pan over medium-low heat with 1 Tbsp. olive oil. Add crab cakes to hot pan and press gently into pan. Cook undisturbed until golden brown, 4-5 minutes per side. If pan is dry, add another 2 tsp. olive oil after flipping. Transfer cakes to towel-lined plate. While cakes cook, cook vegetables.

  5. 5

    Cook Vegetables and Finish Dish

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn and red bell pepper to hot pan. Stir occasionally until bell pepper begins to soften, 5-7 minutes. Stir in 1 tsp. lemon juice, seasoning blend, and a pinch of salt until combined. Remove from burner. Stir in roasted potatoes. Plate dish as pictured on front of card, topping cakes with rémoulade and green portions of green onions. Squeeze lemon wedges over meal to taste. Bon appétit!

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