Crab Cakes With Lemon Rémoulade Recipe

Name: Crab Cakes With Lemon Rémoulade
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 cracker 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 pound fresh lump crabmeat, drained and picked; 1 tablespoon vegetable oil; Garnishes: mixed baby greens, lemon wedges, parsley sprigs

Servings: persons

3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine cracker 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 pound fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil
Garnishes: mixed baby greens, lemon wedges, parsley sprigs

1
Melt 2 Tbsp. butter in a large nonstick 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 Tbsp. butter with 1/2 Tbsp. oil in a 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 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes. Serve with Lemon Remoulade; garnish, if desired.
3
Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.

363

kcal

Calories

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 13 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 cracker crumbs (finely crushed), and more.

Yes, Crab Cakes With Lemon Rémoulade 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 Rémoulade

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