Crab Cakes With Remoulade Sauce Recipe

Name: Crab Cakes With Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes; 2 tablespoons mayonnaise; 2 tablespoons green onions, minced, green part only; 1 tablespoon red bell pepper, minced; 1 tablespoon green bell pepper, minced; 1/2 egg, beaten; 1 teaspoon fresh parsley, minced (dried is ok too); 1 teaspoon Old Bay Seasoning; 1/2 teaspoon mustard (dried is ok too); 1/2 lb lump crabmeat; 3 tablespoons breadcrumbs; 1/4 cup panko breadcrumbs (optional); oil, for frying; Remoulade Sauce; 1/2 cup mayonnaise; 1/2 teaspoon Dijon mustard; 1 1/2 teaspoons pickle relish; 1 teaspoon ketchup; 1 teaspoon minced fresh parsley leaves (dried is ok too); 1/2 teaspoon of finely chopped capers; 1/2 teaspoon garlic powder; 1/2 teaspoon Old Bay Seasoning; salt and pepper

Servings: persons

Crab Cakes
2 tablespoons mayonnaise
2 tablespoons green onions, minced, green part only
1 tablespoon red bell pepper, minced
1 tablespoon green bell pepper, minced
1/2 egg, beaten
1 teaspoon fresh parsley, minced (dried is ok too)
1 teaspoon Old Bay Seasoning
1/2 teaspoon mustard (dried is ok too)
1/2 lb lump crabmeat
3 tablespoons breadcrumbs
1/4 cup panko breadcrumbs (optional)
oil, for frying
Remoulade Sauce
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 1/2 teaspoons pickle relish
1 teaspoon ketchup
1 teaspoon minced fresh parsley leaves (dried is ok too)
1/2 teaspoon of finely chopped capers
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
salt and pepper

1
Crab Cakes:
2
Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients.
3
Carefully fold in the crab. Do not over stir.
4
Place in refrigerator for about an hour.
5
Heat oil in skillet on medium high heat.
6
Roll about 2 tablespoons of crab mixture into a ball and flatten.
7
Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional).
8
Saute the crab cakes for about 1 1/2 - 3 minutes per side.
9
Drain crab cakes on paper towel.
10
Remoulade Sauce:
11
Mix all the ingredients, except salt and pepper.
12
Add salt and pepper later according to taste.
13
Put the sauce in a bowl, cover, and refrigerate for about 1 hour.
14
Serve cold with crab cakes.

349

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 23 ingredients. The key ingredients include: Crab Cakes, 2 tablespoons mayonnaise, 2 tablespoons green onions, minced, green part only, 1 tablespoon red bell pepper, minced, and more.

Yes, Crab Cakes With Remoulade Sauce 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 Sauce

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