1 tablespoonCreole mustard (same as the remoulade, use stone ground Dijon if you can’t find Creole)
1 tablespoon Worcestershire sauce
2 teaspoons Cajun or Creole seasoning
1 teaspoonHot sauce
1/2 Small red, yellow or orange bell pepper, finely chopped
2Scallions, finely chopped
20 Saltine crackers, finely chopped
1 poundCooked barramundi, flaked apart
1 tablespoon Olive oil
Lemon wedge, for serving
2 tablespoons Creole mustard (if you can’t find Creole, try stone ground Dijon)
2 teaspoonsHot sauce (we love Crystal or Tabasco, but you can use your favorite)
1 1/2 teaspoonsWorcestershire sauce
2 teaspoonsPrepared horseradish
1/8 teaspoon Garlic powder
1/4 teaspoonCayenne pepper (use less or eliminate this if spicy isn’t your thing)
1 tablespoon Fresh lemon juice (about 1/2 lemon)
You don’t have to go to Mardi Gras to get a taste of New Orleans!
Everyone loves a good appetizer, and it doesn’t get much better than savory barramundi cakes. Our cost-effective alternative to the traditional crab cake is paired with a delicious creole-inspired remoulade for the perfect flavor combo. Warning: they’ll go quick, so you may want to double the recipe!
(Is remoulade one of those words you’ve heard a million times but never knew what it meant? You’re not alone. It’s a French condiment, usually mayonnaise based, sprinkled and mixed with a bunch of different ingredients. Think tartar sauce, but different. Trust us, you’ll love it.)
Step 1: Make the remoulade Really, that’s all you have to do. Remoulade is much easier than it sounds. Whisk together the mayonnaise, Creole mustard, hot sauce, Worcestershire sauce, horseradish, ketchup, garlic powder, paprika, cayenne pepper and lemon juice in a small bowl. Cover and refrigerate until you’re ready to serve.
Step 2: Prep and cook the crab cakes Whisk together the mayonnaise, egg, Creole mustard, Worcestershire sauce, hot sauce, Cajun seasoning, bell pepper and scallions in a large bowl. Add the crushed saltine crackers and flaked barramundi, then gently mix until combined. Form the mixture into small patties—you should be able to make about 20 of them—and set aside.
Preheat the oven to 325℉. Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil and butter are hot, start sautéing the barramundi cakes a few at a time. Make sure not to overcrowd them or they won’t cook evenly. Cook until golden brown on one side (about 2-3 minutes), flip, and cook until golden on the other side. Place the finished cakes on a rack or on paper towels to drain, then transfer them to a baking sheet.
Put the finished cakes in the oven to keep warm while you cook the others, adding more cakes to the baking sheet as you finish them.
Arrange the barramundi cakes on a platter and serve with your homemade remoulade and lemon wedges on the side. They’re best hot, so dig in immediately!
Extra help: The remoulade recipe makes about one cup. If you have any left over, it can be covered and stored in the refrigerator for up to one week.
Step 3: The Barramundi You can make the barramundi whichever way you think is easiest (baked, seared, steamed). Just make sure it’s not heavily seasoned. We like to bake it with a little olive oil, salt and pepper.
Buy yourself a metal fish spatula or “fish spat” if you want to sound like a pro.