Crab Cakes with Remoulade Sauce

Serving Size: 10

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.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive20

Total Time55

Recipe Serving Size10

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator, Saute pan, Sharp Knives

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

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.

Reheating Instructions

Heat crab cakes in a sauté pan over medium heat until heated through.

Nutrition