Roux Crab Cakes
User Reviews
5
6 reviews
Excellent
-
Prep Time
1 hr 10 mins
-
Cook Time
30 mins
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Total Time
1 hr 40 mins
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Servings
6 large or 12-14 cocktail-sized crab cakes
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Calories
244 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Roux Crab Cakes
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Luscious crab cakes made with a pound of lump crabmeat, bound with a creamy Dijon sauce and a light coating of Panko. Great with a dollop of remoulade!Inspired by Brigit Binns, "Crab Cakes" (Williams-Sonoma Hors d'Oeuvre, 2001)
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Ingredients
- 3 tablespoons butter divided, unsalted
- 1/4 cup celery stalks finely chopped
- 2 tablespoons scallions thinly sliced
- 2 tablespoons red bell pepper finely chopped
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 egg lightly beaten, large, yolk
- 1-1/2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1 pound crabmeat drained well and picked over for cartilage, lump
- 3/4 cup plain breadcrumbs *
- 2 tablespoons olive oil
- lemon for serving, wedges
- pickapeppa remoulade , for serving
Instructions
- Melt 2 tablespoons butter in a medium saucepan or sauté pan until foaming subsides. Add celery, scallions, and bell pepper, and sauté until just beginning to soften, about 2 minutes. Stir in flour and cook over medium heat for 1-2 minutes. Slowly whisk in milk and cook, stirring, until very thick and pulling away from sides and bottom of pan, about 2 minutes. Remove from heat and let stand 1 minute. Gradually whisk in egg yolk, followed by Dijon mustard, salt, and pepper. Let mixture cool for 5 minutes.
- Fold crabmeat into the sauce, gently breaking up the lumps, but leaving some large pieces intact. Shape into 6 cakes (roughly, 1/3-cup each), and coat with breadcrumbs. Cover and refrigerate for at least 1 hour, and up to 3 hours.
- Heat olive oil and remaining 1 tablespoon butter in a 12-inch sauté pan until foaming subsides. Cook crab cakes about 4 minutes per side until golden brown and heated throughout, using a thin spatula to gently flip. Serve hot with a squeeze of lemon juice and a dollop of remoulade, if desired.
Notes
- *I love the extra crunch of Panko bread crumbs, but find the texture of most brands too coarse for these crab cakes. So, I like to give the Panko a few pulses in the food processor before breading for a finer consistency. Alternately, you can add them to a zip-top bag, seal, and crush them with a rolling pin.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
13g
(4%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
81mg
(27%)
Sodium
982mg
(41%)
Potassium
225mg
(5%)
Sugar
2g
(4%)
Vitamin A
405IU
(8%)
Vitamin C
9.7mg
(11%)
Calcium
92mg
(9%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6large or 12-14 cocktail-sized crab cakes
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 982mg | 41% |
| Potassium | 225mg | 5% |
| Sugar | 2g | 4% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 92mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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