Crab Cakes With Lemon Remoulade Recipe

Name: Crab Cakes With Lemon Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, divided; 1 large red bell pepper, finely chopped; 1/2 medium onion, finely chopped; 1 cup saltine crumbs (finely crushed); 1/2 cup mayonnaise; 1 large egg, lightly beaten; 2 teaspoons Old Bay Seasoning; 2 teaspoons Worcestershire sauce; 3/4 teaspoon dry mustard; 1/4 teaspoon hot sauce; 1 lb fresh lump crabmeat, drained and picked; 1 tablespoon vegetable oil; Garnishes; mixed baby greens; lemon wedge; parsley sprig; olive oil, to toss with the mixed greens; salt and pepper, to toss with the mixed greens (if using); Lemon Remoulade; 2 cups mayonnaise; 1/4 cup creole mustard; 2 garlic cloves, pressed; 2 tablespoons chopped fresh parsley; 1 tablespoon fresh lemon juice; 2 teaspoons paprika; 3/4 teaspoon ground red pepper

Servings: persons

3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 lb fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil
Garnishes
mixed baby greens
lemon wedge
parsley sprig
olive oil, to toss with the mixed greens
salt and pepper, to toss with the mixed greens (if using)
Lemon Remoulade
2 cups mayonnaise
1/4 cup creole mustard
2 garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons paprika
3/4 teaspoon ground red pepper

1
Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and saute 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
2
Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
3
Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
4
Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
5
Lemon Remoulade:
6
Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
7
The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
8
(The prep and cook time does not include the time needed to refrigerate).

1274

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3 tablespoons butter, divided, 1 large red bell pepper, finely chopped, 1/2 medium onion, finely chopped, 1 cup saltine crumbs (finely crushed), and more.

Yes, Crab Cakes With Lemon Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes With Lemon Remoulade

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