Mini Crab Cakes With Remoulade Sauce Recipe

Name: Mini Crab Cakes With Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 scallions, white and green parts, minced; 1 stalk celery, minced; 1 clove garlic, minced; 1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell; 2 large eggs, lightly beaten; 2 teaspoons fresh lemon juice; 2 tablespoons whole grain mustard; 2 tablespoons minced fresh flat-leaf parsley; 1 teaspoon kosher salt; 3/4 teaspoon fresh ground black pepper; 1 pinch freshly grated nutmeg; 1/3 cup cracker meal, plus; more cracker meal, for dredging; 2/3 cup vegetable oil, for frying; Remoulade Sauce; 2/3 cup mayonnaise; 2 scallions, white and green parts, chopped; 2 tablespoons finely minced fresh flat-leaf parsley; 2 tablespoons minced fresh dill; 1 teaspoon fresh lemon juice; 2 tablespoons drained white horseradish; 4 tablespoons whole grain mustard; 1 tablespoon ketchup; 1 teaspoon Worcestershire sauce; 1 tablespoon sweet paprika; 1/2 teaspoon kosher salt; 1/8 teaspoon fresh ground black pepper; Tabasco sauce

Servings: persons

2 tablespoons unsalted butter
2 scallions, white and green parts, minced
1 stalk celery, minced
1 clove garlic, minced
1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
2 large eggs, lightly beaten
2 teaspoons fresh lemon juice
2 tablespoons whole grain mustard
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
1/3 cup cracker meal, plus
more cracker meal, for dredging
2/3 cup vegetable oil, for frying
Remoulade Sauce
2/3 cup mayonnaise
2 scallions, white and green parts, chopped
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced fresh dill
1 teaspoon fresh lemon juice
2 tablespoons drained white horseradish
4 tablespoons whole grain mustard
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon sweet paprika
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Tabasco sauce

1
In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
2
In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
3
Season with the salt, pepper, and nutmeg.
4
Add the cracker meal and stir well to combine thoroughly.
5
Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
6
Roll the cakes in additional cracker meal and place them on a baking pan.
7
Refrigerate for at least 30 minutes before cooking.
8
When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
9
Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
10
Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
11
-=Remoulade Sauce=-
12
In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.

789

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 29 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 scallions, white and green parts, minced, 1 stalk celery, minced, 1 clove garlic, minced, and more.

Yes, Mini 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.

Mini Crab Cakes With Remoulade Sauce

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