Crab Cakes With Cranberry Remoulade Recipes

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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 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.

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

CRAB CAKES AND 5-INGREDIENT REMOULADE



Crab Cakes and 5-Ingredient Remoulade image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 large egg
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
1 1/2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon Dijon mustard
1 lemon, zested, plus lemon wedges, for serving
1 pound lump crabmeat
1/2 cup panko breadcrumbs
2 tablespoons salted butter, melted, plus more for greasing the baking sheet
5-Ingredient Remoulade, recipe follows
1 cup mayonnaise
1 tablespoon capers, drained and chopped
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon

Steps:

  • In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
  • Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
  • Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.

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

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

CRAB CAKES WITH LEMON REMOULADE



Crab Cakes With Lemon Remoulade image

I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.

Provided by Bobbie

Categories     Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 lb fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil
mixed baby greens
lemon wedge
parsley sprig
olive oil, to toss with the mixed greens
salt and pepper, to toss with the mixed greens (if using)
2 cups mayonnaise
1/4 cup creole mustard
2 garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons paprika
3/4 teaspoon ground red pepper

Steps:

  • Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
  • Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
  • Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
  • Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
  • Lemon Remoulade:.
  • Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
  • The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
  • (The prep and cook time does not include the time needed to refrigerate).

CRAB CAKES WITH SAVORY REMOULADE



Crab Cakes with Savory Remoulade image

Thrilling the folks at home is so easy with crispy, delicious crab cakes. Serve with a lemony sauce and prepare for lavish praise.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
2 tsp. lemon zest
1 tsp. garlic powder
2 cans (6 oz. each) crabmeat, well drained, flaked
20 reduced-fat round buttery crackers, finely crushed
1/4 cup each finely chopped green onions and red peppers
1/2 tsp. baking powder
1 stalk celery, finely chopped
2 Tbsp. hot pepper sauce

Steps:

  • Mix first 4 ingredients until blended. Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl. Add 2/3 cup cream cheese mixture; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
  • Cook crabmeat patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining cream cheese mixture, celery and pepper sauce until blended.
  • Serve crab cakes with cream cheese sauce.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

CRAB CAKES WITH CRANBERRY REMOULADE RECIPE



Crab Cakes with Cranberry Remoulade Recipe image

Provided by Texaschef11

Number Of Ingredients 17

10 ounce (282g) clarified butter
1 1/2 cups (1.5) green pepper, minced
1 1/2 cups (1.5) red pepper, minced
1 1/2 cups (87g) scallions, chopped
3 ounces (85g) mayonnaise
1 tablespoon Dijon mustard
3 eggs, beaten
3 tablespoons cajun seasonings
3 pounds (1,362g) pasteurized crabmeat, check for shell pieces
1 1/4 cups (219g) Ocean Spray® Sweetened Dried Cranberries, chopped
1 1/4 cups (75g) panko (Japanese breadcrumbs)
12 cups (900g) plain breadcrumbs (unseasoned)
CRANBERRY REMOULADE
6 3/4 cups (1,485g) mayonnaise
9 tablespoons scallions, chopped
9 tablespoons capers, chopped
14 ounces (438ml) Ocean Spray® Whole Berry Cranberry Sauce

Steps:

  • 1. Heat 2 ounces of clarified butter and sauté the peppers and scallions until tender. Transfer to a mixing bowl, let cool and stir in mayonnaise, mustard, egg, and cajun seasoning. Mix well. 2. Gently fold in crabmeat, dried cranberries, and panko and form mixture into 54-1 1/2 ounce balls. Bread each cake in regular breadcrumbs and refrigerate for at least 30 minutes before cooking. 3. Use remaining 8 ounces clarified butter to sauté crab cakes until golden on each side. Serve 2 per person with 2 ounces of cranberry remoulade (recipe follows). Garnish with baby greens and lemon wedges. CRANBERRY REMOULADE: 1. In stainless steel bowl, combine mayonnaise, scallions, capers, and Ocean Spray Whole Berry Cranberry Sauce. Refrigerate until needed. Makes 27 Servings

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From cookingforseniors.org


RECIPE: CRAB CAKES WITH EASY RéMOULADE - KITCHN
2019-05-02 Combine the crab meat, bell peppers, and green onions in a large bowl. Add all of the remaining ingredients and mix gently until well-combined. Using a 1/4-cup measuring cup, scoop out crab mixture and form into a patty with your hands. Dredge the cakes in additional panko crumbs until completely covered. Arrange the cakes on a sheet pan and ...
From thekitchn.com


MINI CRISPY CRAB CAKES WITH REMOULADE - DISH OFF THE BLOCK
Heat the butter and olive oil in a large non-stick skillet over medium high heat until bubbling. Cook the crab cakes for 3-5 minutes per side until golden brown and warm through the center. To make the remoulade, whisk all ingredients together in a small bowl until smooth. To serve, squeeze the remaining lemon juice over the tops of the crab ...
From dishofftheblock.com


VEGAN CRAB CAKES WITH REMOULADE - BLACK FIG FOOD
2020-03-17 Using your hands, form each crab cake and roll it into the panko. Add 2-4 tbsp of the oil to the pan and press four crab cakes into the skillet to fry for 2-3 minutes on each side or until golden brown. Remove the cakes from pan and let rest on top of a plate lined with paper towels. Repeat process with the remaining crab cakes. For Remoulade
From blackfigfood.com


CRAB CAKES WITH SPICY RéMOULADE RECIPE | COOKING LIGHT
Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
From cookinglight.com


KETO CRAB CAKES RECIPE ALMOND FLOUR | DEPORECIPE.CO
2022-06-16 Keto Crab Cakes With Smoky Remoulade Low Carb Jennifer Keto Maryland Crab Cakes With Sauce Options Air Fryer Oven Methods Easy Keto Maryland Crab Cakes Whole30 Shuangy S Kitchen Sink The Best Keto Crab Cakes Under 1 Net Carb Maebells Gluten Free Keto Crab Cakes Recipe Wholesome Yum Scrumptious Low Carb Scd Crabcakes Maryland Style …
From deporecipe.co


10 BEST REMOULADE SAUCE CRAB CAKES RECIPES - YUMMLY
2022-05-19 Remoulade Sauce - keto, whole30 Peace, Love and Low Carb. garlic, mayo, prepared horseradish, Cajun seasoning, green onion and 5 more.
From yummly.com


CRAB CAKES WITH LEMON REMOULADE RECIPE - RECIPEZAZZ.COM
2011-10-25 Step 2. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
From recipezazz.com


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Top Asked Questions

How to make crab cakes with sauce?
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.
What is remoulade for crab cakes?
Remoulade For Crab Cakes takes seafood the next level. It's a delicious mayonnaise based recipe from Louisiana, kicked up with horseradish.
What to serve with crab cakes?
Other than a side of savory remoulade for crab cakes or Old Bay Crab Cake Sauce and lemon wedges, you can also serve your crab cakes with endless dishes. Air fryer potatoes or broccoli are a great and nutritious way to pair the crab cakes and use any extra remoulade sauce. Some of my other favorites include:
How to cook crab meat with mayonnaise?
Directions 1 Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. ... 2 In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. ... 3 In a large skillet, heat 1 tablespoon olive oil over medium-high heat. ...

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