Crab Cakes With Remoulade Sauce 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

LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE



Lump Crab Cakes with Cocktail Remoulade Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 24

4 slices white sandwich bread, crusts removed
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
2 green onions, finely chopped
2 teaspoons finely grated lemon zest
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 small clove garlic, thinly sliced
1 pound baby spinach
Cocktail Remoulade, for serving, recipe follows
Lemon wedges, for serving
1/3 cup mayonnaise
1/3 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon whole grain mustard
1 tablespoon white wine vinegar
2 teaspoons finely chopped capers
1 green onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
  • For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
  • Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
  • Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
  • Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
  • Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes With Remoulade Sauce image

Make and share this Crab Cakes With Remoulade Sauce recipe from Food.com.

Provided by Mebriella

Categories     Crab

Time 1h25m

Yield 7 crab cakes, 7 serving(s)

Number Of Ingredients 21

2 tablespoons mayonnaise
2 tablespoons green onions, minced, green part only
1 tablespoon red bell pepper, minced
1 tablespoon green bell pepper, minced
1/2 egg, beaten
1 teaspoon fresh parsley, minced (dried is ok too)
1 teaspoon Old Bay Seasoning
1/2 teaspoon mustard (dried is ok too)
1/2 lb lump crabmeat
3 tablespoons breadcrumbs
1/4 cup panko breadcrumbs (optional)
oil, for frying
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 1/2 teaspoons pickle relish
1 teaspoon ketchup
1 teaspoon minced fresh parsley leaves (dried is ok too)
1/2 teaspoon of finely chopped capers
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
salt and pepper

Steps:

  • Crab Cakes:.
  • Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients.
  • Carefully fold in the crab. Do not over stir.
  • Place in refrigerator for about an hour.
  • Heat oil in skillet on medium high heat.
  • Roll about 2 tablespoons of crab mixture into a ball and flatten.
  • Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional).
  • Saute the crab cakes for about 1 1/2 - 3 minutes per side.
  • Drain crab cakes on paper towel.
  • Remoulade Sauce:.
  • Mix all the ingredients, except salt and pepper.
  • Add salt and pepper later according to taste.
  • Put the sauce in a bowl, cover, and refrigerate for about 1 hour.
  • Serve cold with crab cakes.

MINI CRAB CAKES WITH REMOULADE SAUCE



Mini Crab Cakes with Remoulade Sauce image

This is really an impressive appetizer. The recipe is a little bit of work, but worth it! From the book Gatherings & Celebrations from Burt Wolf.

Provided by - Carla -

Categories     Crab

Time 57m

Yield 30 mini cakes

Number Of Ingredients 28

2 tablespoons unsalted butter
2 scallions, white and green parts, minced
1 stalk celery, minced
1 clove garlic, minced
1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
2 large eggs, lightly beaten
2 teaspoons fresh lemon juice
2 tablespoons whole grain mustard
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
1/3 cup cracker meal, plus
more cracker meal, for dredging
2/3 cup vegetable oil, for frying
2/3 cup mayonnaise
2 scallions, white and green parts, chopped
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced fresh dill
1 teaspoon fresh lemon juice
2 tablespoons drained white horseradish
4 tablespoons whole grain mustard
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon sweet paprika
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Tabasco sauce

Steps:

  • In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
  • In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
  • Season with the salt, pepper, and nutmeg.
  • Add the cracker meal and stir well to combine thoroughly.
  • Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
  • Roll the cakes in additional cracker meal and place them on a baking pan.
  • Refrigerate for at least 30 minutes before cooking.
  • When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
  • Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
  • Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
  • -=Remoulade Sauce=-
  • In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.

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 REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 6 servings

Number Of Ingredients 34

2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup brunoised red onion
1/2 cup brunoised red bell pepper
1/2 cup brunoised yellow bell pepper
2 eggs, lightly beaten
1 pound lump crab meat
2 fresh jalapeno chiles, brunoised
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided
2 teaspoons salt
1/2 teaspoon fresh ground white pepper
1/2 cup flour
1/2 cup clarified butter
Remoulade sauce, recipe follows
1 cup mayonnaise, recipe follows
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 shallot, minced
1 teaspoon minced fresh chives
2 teaspoons minced fresh parsley leaves
Salt and freshly ground white pepper
1 egg yolk*
1/8 teaspoon salt
Freshly ground white pepper
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup corn oil

Steps:

  • In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
  • Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
  • Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
  • In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
  • In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
  • Yield: 2 cups
  • In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
  • Yield: 1 cup

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 33

2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons olive oil
3/4 cup brunoised red onion
1/2 cup brunoised red bell pepper
1/2 cup brunoised yellow bell pepper
2 eggs, lightly beaten
1 pound lump crab meat
2 fresh jalapeno chiles, seeded and brunoised
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
2 cups panko, ground to a mealy consistency, divided
2 teaspoons salt
1/2 teaspoon fresh ground white pepper
1/2 cup clarified butter
1 cup Mayonnaise, recipe follows
1 tablespoon lemon juice
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 shallot, minced
1 teaspoon minced fresh chives
2 teaspoons minced fresh parsley leaves
Salt and freshly ground white pepper
1 egg yolk*
1/8 teaspoon salt
Freshly ground white pepper
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup corn oil

Steps:

  • In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.
  • Preheat oven to 375 degrees F.
  • In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
  • Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick. Coat the crab cakes generously with the remaining panko.
  • In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
  • In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
  • Yield: 2 cups
  • In a bowl, whisk together the egg yolk, salt, pepper, mustard and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  • Yield: 1 cup

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.

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 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

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

SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE



Southern Crab Cakes With Remoulade Dipping Sauce image

From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.

Provided by ImPat

Categories     Crab

Time 30m

Yield 8 crab cakes, 8 serving(s)

Number Of Ingredients 9

10 ounces lump crabmeat (fresh)
1 1/2 cups white breadcrumbs (or sourdough divided)
1/4 cup green onion (chopped)
1/2 cup fat-free mayonnaise (or reduced-fat, divided)
1 egg white (lightly beaten)
2 tablespoons grainy mustard (coarse grain or spicy brown, divided)
3/4 teaspoon hot pepper sauce (divided)
2 teaspoons olive oil (divided)
lemon wedge (to serve)

Steps:

  • Preheat oven to 200°F.
  • combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
  • Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
  • Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
  • To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
  • serve crab cakes warm with lemon wedges and dipping sauce.

Nutrition Facts : Calories 88.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 28.5, Sodium 358.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 9.2

CRAB CAKE REMOULADE



Crab Cake Remoulade image

My husband is a commercial fisherman, so I am able to do a lot of experimenting with crab. I have perfected my crab cake recipe but everyone said I needed to make a sauce to go with it... So this is what I came up with one day. He loves it!

Provided by Bernadette M.

Categories     Everyday Cooking     Special Collection Recipes     New

Time 10m

Yield 8

Number Of Ingredients 9

1 cup mayonnaise
¼ cup Asian chili sauce
3 tablespoons chopped fresh cilantro
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
3 stalks green onion, finely chopped
3 cloves garlic, minced
3 dashes hot sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

  • Mix mayonnaise, chili sauce, cilantro, Dijon, lemon juice, green onion, garlic, hot sauce, salt, and pepper together in a bowl until well combined.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 3.5 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 571.1 mg, Sugar 0.5 g

More about "crab cakes with remoulade sauce recipes"

CRAB CAKES WITH WARM REMOULADE SAUCE RECIPE
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directions. For Cakes: In a small heavy saucepan, combine milk with two and a half tablespoons flour. Cook over medium-high heat to a thick custard consistency, about three minutes, whisking constantly; remove from heat. Add …
From cdkitchen.com


CRABCAKES WITH RéMOULADE RECIPE | JAMES BEARD …
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Heat 2 tablespoons of the oil over medium-high heat in a large, heavy sauté pan or cast-iron skillet. Place four of the crabcakes in the skillet using a large offset spatula and cook until golden, carefully turning once, 3 to 4 minutes total. …
From jamesbeard.org


CRAB CAKES WITH REMOULADE SAUCE RECIPE - PAULA DEEN …
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In a medium bowl, stir together cooked vegetables, ½ cup mayonnaise, and next 6 ingredients; gently stir in crabmeat. Divide crab mixture into 6 portions, and shape each portion into a 3-inch patty. Cover and refrigerate patties for at …
From pauladeenmagazine.com


LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE
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4. Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and …
From valeriebertinelli.com


CRAB CAKES WITH REMOULADE SAUCE RECIPE
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Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2-3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels …
From cdkitchen.com


BEST CRAB CAKES RECIPE - BROWN EYED BAKER
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2012-06-12 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 …
From browneyedbaker.com


CRAB CAKES WITH REMOULADE SAUCE - COOKED BY JULIE
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2021-03-30 Add some oil to a non-stick skillet and heat over medium-high heat. Fry the crab cakes for 3-4 minutes on each side. To make the remoulade sauce, place all of the remoulade ingredients in a food processor minus the …
From cookedbyjulie.com


10 BEST REMOULADE SAUCE CRAB CAKES RECIPES - YUMMLY
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2022-06-10 sweet relish, horseradish sauce, Creole seasoning, hot sauce and 5 more Shrimp Remoulade Sauce New Orleans Restaurants parsley, horseradish, catsup, bay leaf, egg yolks, paprika, white vinegar and 8 more
From yummly.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


CRAB CAKES WITH REMOULADE - CULINARY HILL
2022-02-04 Add red and green bell peppers and sauté until tender, about 5 minutes. In a medium bowl, whisk together mayonnaise, egg, and mustard. Fold in crab, cooked bell peppers, and green onions. Divide crab mixture into four parts and using your hands, form each part into 1-inch thick patties. Place on prepared baking sheet.
From culinaryhill.com


10 BEST REMOULADE SAUCE CRAB CAKES RECIPES - YUMMLY
2022-05-23 Louisiana Style Remoulade Sauce Blue Plate. green onions, Worcestershire sauce, salt, creole mustard, Louisiana style hot sauce and 6 more.
From yummly.com


REMOULADE SAUCE | CRAB CAKE SAUCE - DRIVE ME HUNGRY
2019-02-10 This recipe is more like a Louisiana remoulade because of the paprika, cayenne, and mustard. It pairs well with seafood, especially these baked crab cakes, and contains a healthy amount of tang from the lemon juice and a nice hint of spice from the cayenne pepper. Use this remoulade the following ways: crab cake sauce or po' boy sauce.
From drivemehungry.com


HEALTHY CRAB CAKE RECIPE WITH REMOULADE SAUCE
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. To prepare remoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.
From housewivesoffrederickcounty.com


CRAB CAKES WITH LEMON RéMOULADE RECIPE | MYRECIPES
Directions. Step 1. Melt 2 Tbsp. butter in a large nonstick 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.
From myrecipes.com


CRAB CAKES WITH REMOULADE SAUCE - RECIPE | COOKS.COM
2021-10-22 1/4 c. clarified butter. Remoulade Sauce ( recipe) 1. Puree the raw shrimp to a paste in a food processor. Add the egg white and heavy cream and pulse to blend. 2. Transfer the shrimp mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice. 3.
From cooks.com


10 BEST REMOULADE SAUCE CRAB CAKES RECIPES - YUMMLY
2022-05-19 Remoulade Sauce - keto, whole30 Peace, Love and Low Carb. mayo, dill pickles, prepared horseradish, garlic, hot sauce, green onion and 4 more.
From yummly.com


THE BEST REMOULADE SAUCE RECIPE FOR CRAB CAKES
2022-02-18 This recipe makes our favorite remoulade sauce that pairs perfectly with crab cakes. This sauce comes together in just 5 minutes. This sauce comes together in just 5 minutes. In this article, we’ll share tips and tricks to help …
From dwellbymichelle.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-STYLE CRAB CAKES WITH REMOULADE SAUCE - THE DAILY …
2020-05-19 Place into the oven for 15 minutes, and then under the broiler for 5 minutes so that the tops can become golden brown. Serve over remoulade sauce and enjoy! Remoulade Sauce. Mix all of the ingredients together in a bowl. Store in the refrigerator, covered well with plastic wrap and keep for up to two weeks. Enjoy!
From thedailyspeshyl.com


CRAB CAKES WITH REMOULADE RECIPE | MYRECIPES
Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
From myrecipes.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


HOW TO COOK CRAB CAKES WITH REMOULADE SAUCE - RECIPE MASH
Cooking instructions for crab cakes with remoulade sauce: Crack the eggs into a large mixing bowl and add the celery, scallions, parsley, mustard and saltines. Sprinkle the pepper flakes, Old Bay seasoning, salt as well as black pepper onto the mixture and stir them all together until the ingredients are evenly distributed throughout the mixture.
From recipemash.com


MARYLAND STYLE KETO CRAB CAKES WITH REMOULADE SAUCE
2019-05-12 Add additional liquid mixture as needed but don’t drown the crabmeat in sauce. Let mixture sit in the refrigerator for at least 1 hour to set up. Preheat oven to 425 degrees F. Portion the crab mix into four equal balls and place on parchment paper on a …
From culinarylion.com


MARYLAND CRAB CAKES WITH SPICY REMOULADE SAUCE - EAT THE HEAT
2020-10-08 Portion out the crab using a 1/2 cup scoop or measuring cup., loosely pack into a thick (1-1/2 inch patty). Carefully place into fry pan cooking 3 at a time, working in batchsd, as not to overcrowd the pan. Fry cakes for 4 to 5 minutes each side, Cakes are cooked when cakes feel slightly firm. Serve immediately while warm with a side of the sauce.
From eat-the-heat.com


BEST LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE RECIPES
2019-02-26 Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
From foodnetwork.ca


BAKED CRAB CAKES WITH REMOULADE SAUCE - DRIVE ME HUNGRY
2019-02-10 Crack two eggs into a bowl and give it a good mix. Next add the flour and breadcrumbs each on a separate plate. First coat the crab cakes in flour, then dip it into the eggs. Finally coat them with the toasted breadcrumbs. Make sure the breadcrumbs completely cover the crab cake and press it in tightly.
From drivemehungry.com


CRAB CAKES WITH REMOULADE SAUCE - PLAIN.RECIPES
Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously. In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side.
From plain.recipes


CRAB CAKES WITH SMOKY ONION REMOULADE RECIPE - FOOD & WINE
Scrape into a large bowl and let cool; wipe out the skillet. Step 2. Stir the mayonnaise, lemon juice, parsley, tarragon and Tabasco into the vegetables. Gently fold in …
From foodandwine.com


THE BEST EASY CRAB CAKES - EASY CRAB CAKES WITH REMOULADE SAUCE
2020-07-01 Preheat the pan first over medium to medium-high heat and add the oil. Let oil heat up until hot and add crab cakes. Do not move them after you place them in the pan until ready to flip. Cook crab cakes for 4-5 minutes per side. Mix all the ingredients for Remoulade sauce and serve it on the side of crab cakes.
From willcookforsmiles.com


CRAB CAKES WITH REMOULADE SAUCE | ALLRECIPES
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. The remoulade sauce is inspired by New Orleans cooking.
From avize.aussievitamin.com


CRAB CAKE SAUCE RECIPE MAYO - THERESCIPES.INFO
Mix in scallions, parsley, Old Bay, 2 tablespoons mayo, crab (if using canned drain well) and 1/3 cup panko breadcrumbs. Fold together to gently combine. Cover and refrigerate at least 30 minutes or up to overnight. In another bowl mix 1/2 cup mayo with mustard and lemon juice. Cover and refrigerate.
From therecipes.info


CRAB CAKES WITH CAJUN RéMOULADE RECIPE | MYRECIPES
Directions. Step 1. To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine. Advertisement. Step 2. Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty.
From myrecipes.com


MARYLAND CRAB CAKES WITH REMOULADE SAUCE | CULINARY WORKS
Directions. Beat egg in medium bowl and add remaining ingredients except for bread crumbs, combine thoroughly. Gently fold in crabmeat with the breadcrumbs. Form into desired size cakes and place on cookie sheet lined with foil or waxed paper. Let cakes sit in refrigerator for at least a half hour and up to 6 hours, covered.
From culinaryworks.com


CRAB CAKES WITH A SOUTHERN-STYLE REMOULADE SAUCE RECIPE | SELF
2014-08-14 Heat olive oil over medium-high heat in a large frying pan. Meanwhile, divide the crab mixture into seven even portions and form into …
From self.com


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