Crab Cakes with Remoulade
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings (1 cake each)
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Calories
512 kcal
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Course
Main Course
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Cuisine
American
Crab Cakes with Remoulade
Description
This recipe for Crab Cakes with Remoulade starts with sautéing diced red and green bell peppers in butter for a soft, sweet base. The peppers are cooled and mixed with lump crab meat, mayonnaise, an egg, whole grain mustard, green onions, salt, and pepper to create flavorful cakes. The choice of lump crab meat ensures tenderness and avoids shell fragments.
The crab mixture is formed into four thick patties and baked on an oiled baking sheet at 400°F until golden and cooked through, about 15 to 20 minutes. Meanwhile, the remoulade sauce is prepared by whisking together mayonnaise, dill relish, Worcestershire sauce, lemon juice, Dijon mustard, Tabasco sauce, salt, and pepper, then chilled to meld the flavors.
The crab cakes offer a moist texture with sweet pepper accents and a subtle spice from mustard and Tabasco, balanced by the creamy, tangy remoulade sauce. They can be served with lemon wedges and garnished with fresh parsley. Leftovers can be stored covered in the refrigerator for up to four days.
Ingredients
For the remoulade:
- 1/2 cup mayonnaise
- 2 teaspoons dill relish
- 1 1/2 teaspoons Worcestershire sauce plus more, to taste
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Tabasco sauce optional, to taste
- salt to taste, freshly ground
- black pepper to taste, freshly ground
For the crab cakes:
- vegetable oil for greasing
- 2 tablespoon butter
- 1/2 large red bell pepper cut into 1/4-inch pieces (2 ounces, see note 1)
- 1/2 large green bell pepper cut into 1/4-inch pieces (2 ounces, see note 1)
- 1/2 cup mayonnaise
- salt freshly ground
- black pepper freshly ground
- 1 egg
- 1 tablespoon whole grain mustard
- 1 pound crab meat picked through to remove any shells (see note 2)
- 1 bunch green onions sliced (white and green parts)
- parsley minced, for garnish, fresh
- lemon for serving, wedges
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Oil a rimmed baking sheet.
To make the remoulade:
- In a small bowl, whisk together mayonnaise, dill relish, Worcestershire sauce, lemon juice, Dijon mustard, tabasco, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Cover and place in refrigerator to blend flavors, at least 30 minutes.
To make the crab cakes:
- In a small skillet over medium-high heat, melt butter. Add red and green bell peppers and saute until tender, about 5 minutes. Cool slightly.
- In a medium bowl, whisk together mayonnaise, egg, mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Fold in crab, cooled bell peppers, and green onions.
- Divide crab mixture into four parts and using your hands. Form each part into 1-inch thick patties and place on prepared baking sheet. Bake crab cakes until golden, about 15 to 20 minutes.
- Allow patties to rest on baking sheet 5 minutes before serving. Garnish with fresh parsley and serve with remoulade and lemon wedges.
Notes
- Using a mix of red and green bell peppers adds both flavor and color, but you can substitute with a single color if preferred.
- Choose lump crab meat for the best texture and minimal shell fragments in the cakes.
- This recipe yields four generous quarter-pound crab cakes and a little over 1/2 cup of remoulade sauce, about 2 1/2 tablespoons per cake.
- Store leftovers properly covered in the refrigerator and consume within four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cake each)
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 1cake with remoulade | |
| Calories | 512kcal | 26% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 44g | 68% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 25g | 147% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 1434mg | 60% |
| Potassium | 382mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 53mg | 59% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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