Crab Cakes With Remoulade Recipe

Name: Crab Cakes With Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab cakes:; 2 teaspoons olive oil; 1 cup dry breadcrumbs; 1/2 cup thinly sliced green onions; 1/2 pound lump crabmeat, shell pieces removed; 1 (4-ounce) jar diced pimiento, drained; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 1 large egg; Remoulade:; 1/3 cup low-fat mayonnaise; 2 teaspoons 2% reduced-fat milk; 1 teaspoon capers, chopped; 1/8 teaspoon ground red pepper; 1 small garlic clove, minced

Servings: persons

Crab cakes:
2 teaspoons olive oil
1 cup dry breadcrumbs
1/2 cup thinly sliced green onions
1/2 pound lump crabmeat, shell pieces removed
1 (4-ounce) jar diced pimiento, drained
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 large egg
Remoulade:
1/3 cup low-fat mayonnaise
2 teaspoons 2% reduced-fat milk
1 teaspoon capers, chopped
1/8 teaspoon ground red pepper
1 small garlic clove, minced

1
To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
2
Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
3
To prepare remoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

322

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 16 ingredients. The key ingredients include: Crab cakes:, 2 teaspoons olive oil, 1 cup dry breadcrumbs, 1/2 cup thinly sliced green onions, and more.

Yes, Crab Cakes With 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 Remoulade

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