Crab Cakes with Remoulade Sauce
Crab Cakes with Remoulade Sauce is an American recipe of medium difficulty, ready in about 35 minutes and enough for 2 servings. The main ingredients are lump crab meat, mayonnaise and Dijon mustard. Each serving has about 420 calories and 26 g of protein.
- Total time
- 35 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 420 kcal
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Ingredients
For 2 servings
- 250 glump crab meat
- 3 tbspmayonnaise
- 1 tspDijon mustard
- 1egg
- 40 gpanko breadcrumbs
- 4 sprigsfresh chives
- 1lemon
- 1 tbspcapers
- 2 tbspolive oil
- 1 pinchsalt
Instructions
- Gently pick through the lump crab meat to remove any shell fragments, keeping the lumps as intact as possible.
- In a bowl, combine the crab with 1 tablespoon mayonnaise, Dijon mustard, beaten egg, half the panko breadcrumbs, chopped fresh chives, and salt. Gently fold without breaking up the crab. Form into 4 patties and refrigerate 15 minutes.
- Coat the crab cakes lightly in remaining panko breadcrumbs. Heat olive oil in a skillet over medium heat and cook the crab cakes for 3-4 minutes per side until golden and crispy.
- Make the remoulade by mixing remaining mayonnaise with chopped capers, lemon juice, and a pinch of salt. Serve the crab cakes with remoulade and lemon wedges.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 26 g
- Fat
- 28 g
- Carbs
- 18 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- In cookbook: Date Night In
