CRAB CAKES WITH REMOULADE SAUCE
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
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 AND 5-INGREDIENT REMOULADE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
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.
STONE CRAB AND WHOLE GRAIN MUSTARD REMOULADE
Steps:
- Combine mayonnaise, ancho powder, mustard, and lemon juice. Serve as a dip for crab claws.
CRAB CAKES WITH WHOLE GRAIN MUSTARD REMOULADE
I had crab cakes at a local restaurant here (Shucks Oyster Bar) and tried desperately to get their recipe. After several email, phone, and in person attempts, I decided to try and recreate these fabulous cakes. With luck, I was able to perfect the cakes as well as the Remoulade. The pictures posted are before and after sautéing the cakes in olive oil. The after pictures were smaller cakes as I decided to make these as an appetizer for this Thanksgiving. I made them, cooled in the fridge, froze in freezer, then food savered them to have throughout the holidays.
Provided by Chippie1
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For Crab Cakes:.
- Mix all ingredients, except flour and oil in a large bowl.
- Shape into patties and dust with flour.
- NOTE: Can be frozen at this point.
- Heat oil in a large skillet over medium heat.
- When oil is hot, carefully place crab cakes, in batches, and fry until browned.
- About 4- 5 minutes.
- Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
- Serve with Whole Grain Mustard Remoulade or favorite sauce.
- --------------------------------.
- For Whole Grain Mustard Remoulade:.
- Combine all ingredients and serve with cakes.
- --------------------------------.
- If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).
Nutrition Facts : Calories 697.8, Fat 54.7, SaturatedFat 8, Cholesterol 119.6, Sodium 1630.6, Carbohydrate 28.6, Fiber 2, Sugar 7, Protein 25.2
BAKED CRAB CAKES WITH REMOULADE
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
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
ULTIMATE CRAB CAKES WITH A SIMPLE REMOULADE SAUCE
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
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
MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE
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
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
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