Crab Cakes with Remoulade Sauce

$0.00 Cooking Fee
Serving Size: 1 crab cake
Recipe adapted from:
Mayumi Tavalero
These rich and delicious crab cakes are loaded with crabmeat, unlike purchased cakes that contain more filler than meat. Serve these with classic homemade remoulade sauce and lemon wedges.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Gently mix together the crabmeat, egg, bell pepper, green onions, mayonnaise, mustard, salt and pepper. Add the breadcrumbs, a little at a time to bind the mixture well enough to form the cakes.
  • Refrigerate mixture for at least 20 minutes, as it will be easier to shape the cakes. Meanwhile make the remoulade sauce.
  • Combine all the sauce ingredients in a small bowl. Sauce can be stored in an airtight container in the refrigerator for up to 4 days.
  • Shape the crabmeat mixture into cakes about ½ inch thick and 2 1/2 inches wide. Spread the remaining breadcrumbs on a plate and coat each cake on both sides, gently pressing into crumbs.
  • Heat a non-stick sauté pan to medium high heat. Add the oil and then the butter. Cook cakes, turning very gently just once, until golden on each side, about 10 minutes total cooking time. Serve with lemon wedges and remoulade sauce.

Cook Times

Active Prep15
Hands-On Cook20
Hands-Off Cook0
Passive20
Total Time55 minutes
Recipe Serving Size10

Ingredients

Ingredients

For crab cakes:

  • 2 pound crabmeat
  • 2 egg
  • 1/2 cup red bell pepper minced
  • 1/2 bunch green onion minced, about 1 cup
  • 1/2 cup mayonnaise
  • 2 tablespoon whole grain mustard
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup plain breadcrumbs

For coating:

  • 2 cup plain breadcrumbs

For frying:

  • 4 tablespoon butter unsalted
  • 4 tablespoon avocado oil

For the remoulade sauce:

  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon green onion minced
  • 2 teaspoon capers minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Italian parsley finely chopped
  • dash Worcestershire sauce
  • dash Tabasco sauce more or less to taste
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/8 teaspoon freshly ground black pepper more of less to taste
  • 1/2 teaspoon paprika

For serving:

  • 2 lemon cut into wedges

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator, Saute pan, Sharp Knives
Reheating/Serving Instructions
Heat crab cakes in a sauté pan over medium heat until heated through.

Nutrition

Calories: 494kcal | Carbohydrates: 23g | Protein: 22g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1809mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 2mg

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