Baltimore Crab Cakes With Remoulade Sauce Recipes

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CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 22

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
  • In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
  • Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

CRAB CAKES BALTIMORE-STYLE



Crab Cakes Baltimore-Style image

This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.

Provided by Pierre Franey

Categories     breakfast, easy, quick, appetizer, main course

Time 15m

Yield 12 crab cakes

Number Of Ingredients 15

2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil

Steps:

  • In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
  • Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
  • Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

BALTIMORE CRAB CAKES



Baltimore Crab Cakes image

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Provided by Bon Appétit Test Kitchen

Categories     Shellfish     Appetizer     Fourth of July     Picnic     Quick & Easy     Father's Day     Backyard BBQ     Lunch     Mayonnaise     Seafood     Crab     Summer     Family Reunion     Pan-Fry     Party     Potluck     Lemon Juice     Breadcrumbs     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free

Yield Makes 6 servings

Number Of Ingredients 14

1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 1/2 teaspoons Old Bay Seasoning
1/2 jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 1/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon thinly sliced chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 head Bibb lettuce
2 tablespoons vegetable oil

Steps:

  • Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
  • Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

BALTIMORE-STYLE CRAB CAKES



Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories     appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

ULTIMATE CRAB CAKES WITH A SIMPLE REMOULADE SAUCE



Ultimate Crab Cakes With a Simple Remoulade Sauce image

I used this in a basic crab cake recipe to get rid of some left over veggies, It came out with a good twist to traditional crab cakes

Provided by Sourgirlt

Categories     Crab

Time 35m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 16

1/2 lb lump crabmeat
1/2 cup small red pepper, finely chopped
1/2 cup red onion, finely chopped
2 tablespoons olive oil
1 -2 teaspoon Old Bay Seasoning
1 teaspoon hot pepper sauce
1/4 cup parsley
2 eggs
1 cup Italian seasoned breadcrumbs (add more to get a good texture and hold if needed)
salt and pepper (to season)
1/4 cup olive oil
2 tablespoons butter
1 tablespoon Dijon mustard
1 cup catsup
1 -2 tablespoon grated horseradish
mayonnaise

Steps:

  • Crab cakes:.
  • Heat olive oil in pan and add peppers, onions, hot pepper sauce, old bay and parsley. Cook until veggies are tender.
  • Break up lump crab meat and check for shells and remove.
  • Add veggie mixture, crab, eggs and bread crumb and mix well. Mixture should just stick together and not be too wet, you can add more bread crumbs a little at a time.
  • Refrigerate for a 1/2 hour, shape into patty's and heat butter and olive oil over medium high heat. Cook 4 to 5 minutes on each side until golden brown.
  • Remoulade sauce
  • Mix all ingredients together and chill until ready to serve.

Nutrition Facts : Calories 521.1, Fat 31.3, SaturatedFat 7.8, Cholesterol 164.3, Sodium 1574.4, Carbohydrate 40.5, Fiber 2.7, Sugar 17.7, Protein 21.8

BALTIMORE CRAB CAKES WITH REMOULADE SAUCE



BALTIMORE CRAB CAKES WITH REMOULADE SAUCE image

Yield 8 Crab Cakes

Number Of Ingredients 24

Food & Wine
This is the best crab cake recipe you will ever find. If you don't overmix, and don't pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven, if you follow the steps to the letter and. For years I searched for a great crab cake recipe. I wanted one that didn't have a lot of filler. Putting a lot of junk in a crab cake is one of the biggest transgressions in American cookery. About 20 years ago, my best friend shared her mother's secret "country club" recipe for crab cakes. This is it, verbatim. I make these in double batches and put the leftovers in the fridge. If you haven't eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out.
I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties.
-Andrew Zimmern
REMOULADE SAUCE
3 teaspoons capers, minced
2 teaspoons minced fresh parsley leaves
1 teaspoon minced fresh chives
2 cornichon, minced
1 anchovies (1-2 for 6 servings), minced
1 shallot, minced
S & P
8 ounces good-quality mayonnaise
3 teaspoons lemon juice
CRAB CAKES
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • 1. Combine sauce ingredients. 2. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth. 3. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. 4. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges. MAKE AHEAD The crab cakes can be prepared through forming in cakes and refrigerated overnight.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE



Maryland-Style Crab Cakes with Horsey Remoulade image

Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.

Provided by Jen Stimmel Opperman

Time 1h15m

Yield 4

Number Of Ingredients 17

1 pound lump crabmeat, picked over for pieces of shell
½ cup mayonnaise (such as Hellmann's®)
3 stalks green onion, minced
1 large egg
1 medium lemon, juiced
1 small jalapeno pepper, seeded and finely chopped
2 ½ tablespoons panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon Worcestershire sauce
½ teaspoon ground ginger
½ teaspoon Dijon mustard
⅔ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons horseradish sauce
2 tablespoons ketchup
1 cup panko bread crumbs, or as needed
¼ cup grapeseed oil for frying, or as needed

Steps:

  • Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
  • Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
  • Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
  • Serve immediately with remoulade.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes With Remoulade Sauce image

This uses homeade mayonnaise, part of it is used for the cakes, and to the rest of it, dill pickles and chopped capers are added to create a lovely mayonnaise sauce. Fry the cakes in cornstarch a little, if a crust is desired. Make sure all mayonnaise ingredients are very solidly at room temperature before beginning.

Provided by Tuck Burnette

Categories     Crab

Time 50m

Yield 3-6 serving(s)

Number Of Ingredients 23

2 large egg yolks
salt (at least 1/2 tsp)
white pepper
cayenne pepper
dry mustard
1 -2 teaspoon white vinegar
1 1/4 cups vegetable oil
1 tablespoon very hot tap water
1 large egg
1 teaspoon creole seasoning
1 teaspoon Dijon mustard
4 scallions, sliced, then chopped
2 teaspoons capers, rinsed, chopped finely
1 lb lump crab, picked for shell, and cartilidge
1 1/2 cups fresh white breadcrumbs (not tightly packed)
cornstarch, if desired
4 tablespoons butter, divided
vegetable oil
chopped capers
3 dill pickle spears, seeded, chopped finely
lemon juice, for the sauce
lemon wedge, to serve
seafood cocktail sauce, to serve, if desired

Steps:

  • Make the mayonnaise by putting the egg yolks, seasonings, and vinegar into a bowl. Whip until the salt dissolves. Add the oil, drop by drop, until the sauce begins to thicken, then begin adding in a slow, steady stream, stopping, to incorporate the oil fully. When all of the oil has been used, stir in the water, this will keep it smooth, an disallow it to separate, once it has been made. Measure 1/2 cup of it, and put it into a bowl where the cakes will get made. Set the remainder aside, at room temperature.
  • In the bowl with the measured mayonnaise, add the egg, creole seasoning, mustard, scallions, capers, and some chopped parsley, if desired. Taste, and correct for salt and pepper. Stir in the crab. Moisten, then add the breadcrumbs, and bring together loosely.
  • The cakes can be made any size desired, I usually form them from 1/4-1/3 cup fulls. They will hold together nicely. Heat a frying pan with half of the butter, and several tablespoons of vegetable oil. Fry in batches. Flip tenderly. Dust in a light coating of cornflour before cooking, if a crisp exterior is highly desired.
  • Place the finished cakes on a sheet pan, fitted with a jelly rack. Place them into a moderate oven to finish baking for about 6 minutes. In the meantime, make the sauce, add chopped capers, to taste, and the pickles, season with about a teaspoon of lemon juice, more if desired, taste, and correct for salt and pepper. Serve at once.

Nutrition Facts : Calories 1201.3, Fat 113.2, SaturatedFat 23.5, Cholesterol 314.8, Sodium 1109.7, Carbohydrate 15.6, Fiber 1.6, Sugar 2.1, Protein 32.8

BAKED CRAB CAKES WITH REMOULADE



Baked Crab Cakes with Remoulade image

Baked crab cakes have all the flavor of fried cakes--but not the fat.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 20

1/4 sweet onion, peeled, quartered
2 cloves garlic, peeled
1 teaspoon salt-free Cajun seasoning
2 teaspoons smoked paprika
3/4 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup reduced-fat mayonnaise
1 teaspoon low-sodium soy sauce
1/2 teaspoon Sriracha sauce
1/2 teaspoon salt-free Cajun seasoning
1 cup finely chopped red bell pepper
1/4 cup finely chopped green onions (4 medium)
1 lb canned lump crabmeat, drained
1 1/4 cups Progresso™ panko crispy bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
  • Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
  • Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
  • Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

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From housewivesoffrederickcounty.com


CRAB CAKES WITH HOMEMADE REMOULADE SAUCE - GROW WITH DOCTOR …
Fry, Server, and Enjoy the Crab Cakes with Homemade Remoulade Sauce: Now is the time to decide if you want mini appetizers or large crab cakes. This recipe makes about 20 mini appetizers or 6 large cakes. To make the crab cakes, use a cookie scoop and put them on a plate. Cover and chill them for about an hour before you fry them. They can be ...
From growwithdoctorjo.com


CRAB CAKES - BALTIMORE AND MARYLAND STYLE - R CRAZY INCREDIBLE LIFE
2019-05-15 Instructions. Pre heat oven to 425. In a large bowl add crab and remaining ingredients. Stir until incorporated (except Panko if making Baltimore Style Cakes). Form into 6 hamburger sized cakes, 105 – 115 grams each. (Dredge Baltimore Style Cakes in Panko). Place crab cakes on parchment lined baking sheet and drizzle with olive oil.
From rcrazyincrediblelife.com


EASY REMOULADE FOR CRAB CAKES (READY 5 MINUTES!) - JZ EATS
2021-09-01 Instructions. In a small food processor or mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, Old Bay, Worcestershire sauce, chives, horseradish, minced garlic, and lemon juice until fully combined. Serve immediately or chill for 1 hour before serving.
From jz-eats.com


BALTIMORE CRAB CAKES WITH REMOULADE SAUCE | RECIPE
Apr 9, 2019 - Food & Wine This is the best crab cake recipe you will ever find. If you don t overmix, and don t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven, if you follow the steps to the letter and. For years I searched for a great crab cake recipe. I wanted one that didn t have a lot of f…
From pinterest.com


BALTIMORE-STYLE CRAB CAKES @ TOTALLYCHEFS
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
From totallychefs.com


MARYLAND STYLE CRAB CAKES WITH REMOULADE SAUCE - UWANNABITE
2020-06-18 What a show-stopping, easy appetizer! Big pieces of jumbo lump crab, egg, mayonnaise, Old Bay, lemon juice, tamari, Dijon mustard, and fresh parsley flakes are held together with the tiniest amount of almond flour. They are brushed with melted ghee before a quick bake in a very hot oven. Recipes adapted from Mary’s Whole Life and Immaculate Bites …
From uwannabite.com


CRAB CAKES WITH SHALLOT AND GREEN ONION REMOULADE
2022-08-24 Combine remoulade ingredients and refrigerate until needed. Place all crab cake ingredients ( except 1/2 cup for rolling) into a bowl and mix well. Form into 12 cakes ( or 24 appetizer size). Roll the cakes into the bread crumbs. Heat olive oil in a skillet and fry the cakes until golden brown and heated through.
From kiltedchef.ca


CRAB CAKES WITH REMOULADE SAUCE - GIVE ME A FORK
2020-04-15 Stir in the capers and season with salt and pepper. Remove the crab cake mixture from the fridge and form the patties. Place the formed patties on a baking sheet and refrigerate for 10 minutes. Fry the crab cakes over medium-low heat in oil and butter for 4-5 minutes on each side. Serve with the remoulade sauce and enjoy!
From givemeafork.com


CRAB CAKES WITH VANILLA REMOULADE - NIELSEN-MASSEY VANILLAS
Combine the crab meat, mayonnaise, egg, 1/2 cup bread crumbs, green onion, bell pepper, parsley, cayenne pepper, salt, black pepper and Vanilla Extract in a large bowl and mix well. Shape into patties. Dredge in the bread crumbs to coat. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and …
From nielsenmassey.com


CRAB CAKES WITH RéMOULADE SAUCE - FOOLPROOF LIVING
2013-09-26 Refrigerate it for 20 minutes. Place panko bread crumbs in a 12-inch non-stick skillet and cook for 6-8 minutes, stirring constantly, until they are golden brown. Place it in a shallow plate; season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside to cool. Wipe out the skillet with paper towel.
From foolproofliving.com


MARYLAND CRAB CAKES WITH HORSERADISH-SRIRACHA REMOULADE
2013-05-21 For the Crab Cakes: In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside. In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture. Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat.
From hostthetoast.com


CRAB CAKES WITH REMOULADE - FOREVER YOUNG GOODS AND EATS
2021-04-07 In Baltimore we did some sightseeing where I managed to eat crab cakes 3 times in 4 days. They were all different and all good. We found some live music, good wine, and little crunchy crab cakes with french fries serviced in a paper lined cone inside of a wire vase. I had the barely breaded tender crab cakes with huge lumps of meat on a white, square plate with a …
From younggoodsandeats.com


MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF
2021-06-22 Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.
From onceuponachef.com


10 BEST REMOULADE SAUCE CRAB CAKES RECIPES | YUMMLY
2022-08-03 Remoulade Sauce - keto, whole30 Peace, Love and Low Carb. mayo, dill pickles, garlic, hot sauce, lemon juice, black pepper and 4 more.
From yummly.com


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