CRAB CAKES WITH REMOULADE SAUCE
These delicious crab cakes are formed with real lump crab meat along with crackers and seasonings for a hearty crab cake with great flavor and texture. Pair it with my homemade remoulade sauce and serve them up alongside your favorite side dishes!
Provided by Julie Maestre
Categories Appetizer Main Course
Time 28m
Number Of Ingredients 18
Steps:
- Place the saltine crackers in a food processor and blend until fine crumbs.
- In a large bowl, mix the egg, mayo, Worcestershire sauce, lemon juice, lemon zest, old bay seasoning, dijon mustard, and saltine crackers. Mix well.
- Fold in the crab meat gently and mix until well combined. Cover and refrigerate for one hour.
- Tightly form the crab cakes and place them on a baking sheet. Refrigerate for 10-15 minutes.
- 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 capers and blend until smooth. Season with salt and pepper and stir in the capers.
- Enjoy the crab cakes with the remoulade sauce and fresh lemon.
Nutrition Facts : Calories 222 kcal, Carbohydrate 4 g, Protein 12 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 53 mg, Sodium 777 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
THE ULTIMATE CRAB CAKES WITH REMOULADE
Provided by Tyler Florence
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
- Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
- While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
- Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
- Roll them in bread crumbs and shake off excess.
- Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
- Garnish with slices of lemon and serve with a green salad.
- Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
- Yield: 6 servings
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
BEST REMOULADE SAUCE FOR CRAB CAKES
Looking for the best remoulade sauce recipe for crab cakes? Look no further! This recipe makes our favorite remoulade sauce that pairs perfectly with crab cakes. This sauce comes together in just 5 minutes.
Provided by DWELL by Michelle
Categories Appetizer Dips Side Dish
Time 5m
Number Of Ingredients 8
Steps:
- In a small bowl, mix all the ingredients together until well-combined.
- Cover the bowl and refrigerate until ready to use. The longer it sits, the more the flavors will combine (I recommend an hour).
- Serve with freshly cooked crab cakes. ENJOY!
Nutrition Facts : Calories 45 kcal, ServingSize 1 serving
THE ULTIMATE CRAB CAKES
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
- Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
- To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.
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
CRAB CAKES WITH REMOULADE SAUCE
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
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
CRAB CAKE REMOULADE
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
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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