Crab Cakes with Rémoulade Sauce
User Reviews
4.8
12 reviews
Excellent
Crab Cakes with Rémoulade Sauce
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Crab cakes make for a great appetizer
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Ingredients
For the Crab Cakes:
- 1½ cups Panko bread crumbs divided
- salt & pepper
- 2 stalks of celery chopped
- ½ cup chopped onion
- 1 clove garlic peeled and smashed
- 1 tablespoon unsalted butter
- 4 ounces Shrimp peeled, deveined and tails removed
- ¼ cup heavy cream
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon hot pepper sauce
- ½ teaspoon Old Bay seasoning
- 1 pound lump crab meat picked over for shells
- 4 tablespoons vegetable oil
For the Rémoulade Sauce:
- ½ cup mayonnaise
- 1½ teaspoons sweet pickle relish
- 1 teaspoon hot sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced fresh parsley leaves
- ½ teaspoon capers drained and rinsed
- ½ teaspoon Dijon mustard
- 1 small clove garlic coarsely chopped
- salt and pepper
Instructions
- Make the Rémoulade Sauce: Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve (the rémoulade can be refrigerated for up to 3 days).
- Make the Crab Cakes: Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
- Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
- Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with a rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide the mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap and refrigerate for 30 minutes.
- Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately with the rémoulade sauce and lemon wedges.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
24g
(8%)
Protein
30g
(60%)
Fat
25g
(38%)
Saturated Fat
17g
(85%)
Cholesterol
149mg
(50%)
Sodium
1681mg
(70%)
Potassium
352mg
(10%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
355IU
(7%)
Vitamin C
13.1mg
(15%)
Calcium
149mg
(15%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 149mg | 50% |
| Sodium | 1681mg | 70% |
| Potassium | 352mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 13.1mg | 15% |
| Calcium | 149mg | 15% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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