Recipe courtesy of Marlene LeBoeuf
Save Recipe Print
1 hr 2 min
30 min
2 min
30 min
4 to 6 servings or 10 to 12 ca


Zesty Remoulade Sauce:


In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.

Zesty Remoulade Sauce:

Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled. 

Yield: 1 3/4 cups of sauce

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Crab Cakes

Recipe courtesy of Ina Garten

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Crawfish Boil

Recipe courtesy of Alton Brown

Shrimp Creole

Recipe courtesy of The Neelys

Crawfish Boil Recipe for 40 to 45 Pounds of Crawfish

Recipe courtesy of Jay Francis - Wade Moseby or Cameron Waner UNKNOWN

Salmon Cakes

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories