Easy Remoulade For Crab Cakes Recipes

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EASY CRAB CAKES



Easy Crab Cakes image

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

Steps:

  • In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

EASY GLUTEN FREE CRAB CAKES WITH ROASTED RED PEPPER REMOULADE



Easy Gluten Free Crab Cakes with Roasted Red Pepper Remoulade image

Provided by Kit

Categories     Appetizer     Dinner     Party Food     Seafood

Time 1h20m

Number Of Ingredients 21

1 lb 450g jumbo lump crab meat
1/3 cup 80g paleo mayonnaise
1 large egg
2 tsp 10g dijon mustard
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp sea salt
1/8 tsp freshly ground black pepper
1 Tbsp finely chopped flat leaf parsley
1 green onion (finely chopped)
1/4 cup 35g Aleia's gluten free panko bread crumbs (see notes for link)
Lemon wedges for serving
2-3 Tbsp grass-fed butter (ghee, or avocado oil)
1/2 cup paleo mayonnaise
1/2 cup 100g roasted red bell pepper, patted dry (about 1 pepper if you are roasting it yourself)
2 cloves garlic
1 tsp fresh lemon juice
1 tsp dijon mustard
1/4 tsp Tabasco (1/2 tsp if you like it spicy!)
1/4 tsp sea salt

Steps:

  • Place crab meat on paper towels and allow any water to drain off. Be careful not to break up the large chunks.
  • Grab a large mixing bowl and add in mayo, egg, dijon, lemon juice, Worcestershire, Old Bay, salt, and pepper. Whisk to combine.
  • Add in parsley, green onion, and panko and stir with a spatula.
  • Last, gently fold in the crab meat using the spatula. Be really careful to keep the large pieces intact.
  • Once it is well-mixed, press it down just a bit into an even layer, cover, and refrigerate for 1-2 hours. This will allow the mixture to set up so the crab cakes will hold together during the cooking process.
  • After 1-2 hours in the fridge, remove the crab mixture.
  • If your oven is slow to heat up, go ahead and set your broiler to high now.
  • Heat 2-3 Tbsp butter or avocado oil in a large cast iron skillet or other oven-safe skillet over medium heat.
  • While the pan is heating up, form the crab mixture into 6 crab cakes. I like to use a 1/2 cup measure to scoop it out, press it gently into the measuring cup to compact it just a bit, then remove it, shape a little more with my hands, then place it on a sheet of parchment paper.
  • Once the pan is hot, carefully place the crab cakes in the pan, spacing them evenly.
  • Allow to cook for 5 minutes.
  • Using a pastry brush, VERY gently dab some of the oil from the pan onto the tops of the crab cakes. If you're using butter, you can place a thin slice of butter on top of each crab cake instead (saving you from potentially breaking the crab cake apart while dabbing it with the pastry brush). And if you have avocado oil in a spray form then this would be the perfect time to use that! Just quickly spray the tops of the crab cakes.
  • Now move the skillet to the oven and broil on high until the tops are nicely browned (about 5-10 minutes, depending on your oven). Just keep an eye on them so they don't burn!
  • Serve immediately with remoulade and lemon wedges.
  • While the crab cakes are chilling in the refrigerator you can make the remoulade.
  • Using a food processor, blender, or stick blender, blend together all of the ingredients until smooth. That's it!
  • Pour in serving dish, cover, and refrigerate until ready to use.

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.

GULF COAST CRAB CAKES WITH COUNTRY REMOULADE



Gulf Coast Crab Cakes with Country Remoulade image

Provided by Virginia Willis

Time 50m

Yield 24 bite-size crab cakes

Number Of Ingredients 21

1 pound lump crabmeat, picked over for cartilage
1/3 cup panko breadcrumbs
2 tablespoons mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Creole seasoning, or to taste
Dash of hot sauce
1 large egg, lightly beaten
Zest of 1 lemon
Coarse salt and freshly ground black pepper
1/4 cup canola oil, plus more if needed
Country Remoulade, recipe follows, for serving
Chopped chives, for garnish
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon hot sauce, or to taste
2 to 3 green onions, white and pale green parts only, finely chopped
1 stalk celery, very finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper

Steps:

  • In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
  • Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
  • Serve warm with a dollop of Country Remoulade and garnished with chives.
  • In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
  • Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

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

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 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

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