Crab Cakes With Spicy Rémoulade Recipe

Name: Crab Cakes With Spicy Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab cakes:; 1 pound jumbo lump crabmeat, shell pieces removed; 2 tablespoons finely chopped green bell pepper; 1 1/2 tablespoons canola mayonnaise; 1/4 teaspoon black pepper; 2 green onions, finely chopped; 1 large egg, lightly beaten; 1 cup panko, divided; 2 tablespoons canola oil, divided; Remoulade:; 1/4 cup canola mayonnaise; 2 teaspoons minced shallots; 1 teaspoon chopped fresh tarragon; 1 teaspoon chopped fresh parsley; 1 1/2 teaspoons Dijon mustard; 3/4 teaspoon capers, chopped; 3/4 teaspoon white wine vinegar; 1/4 teaspoon ground red pepper

Servings: persons

Crab cakes:
1 pound jumbo lump crabmeat, shell pieces removed
2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons canola mayonnaise
1/4 teaspoon black pepper
2 green onions, finely chopped
1 large egg, lightly beaten
1 cup panko, divided
2 tablespoons canola oil, divided
Remoulade:
1/4 cup canola mayonnaise
2 teaspoons minced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 1/2 teaspoons Dijon mustard
3/4 teaspoon capers, chopped
3/4 teaspoon white wine vinegar
1/4 teaspoon ground red pepper

1
To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
2
Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
3
To prepare remoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

356

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 18 ingredients. The key ingredients include: Crab cakes:, 1 pound jumbo lump crabmeat, shell pieces removed, 2 tablespoons finely chopped green bell pepper, 1 1/2 tablespoons canola mayonnaise, and more.

Yes, Crab Cakes With Spicy 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 Spicy Rémoulade

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