Crab Cakes w/ Remoulade

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 364kcal

Ingredients

  • 1/3 cup Mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Old Bay Seasoning
  • 1 pound Lump crab meat canned
  • 3/4 cup Panko breadcrumbs
  • 2 tbsp Fresh parsley chopped
  • 1/4 cup Vegetable oil
  • 1 Lemon cut into wedges

Remoulade Sauce

  • 3 tbsp Mayonnaise
  • 1 tbsp Whole grain mustard
  • 1 tbsp Relish
  • 1 tbsp Ketchup

Instructions

  • Remoulade sauce: In a bowl mix together all of the ingredients for the remoulade sauce and refrigerate until you are ready to serve.
  • For the crab cakes: In a bowl, mix together the mayo, mustard, worchestershire sauce, old bay, lump crab, panko breadcrumbs, and parsley. Form into equal patties.
  • Heat the oil in a nonstick pan over medium heat. Add the crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
  • Serve with lemon wedges and remoulade on the side.

Nutrition

Calories: 364kcal | Carbohydrates: 14g | Protein: 24g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 1453mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 2mg

Crab Cakes w/ Remoulade

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 364 kcal

Ingredients
  

  • 1/3 cup Mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Old Bay Seasoning
  • 1 pound Lump crab meat canned
  • 3/4 cup Panko breadcrumbs
  • 2 tbsp Fresh parsley chopped
  • 1/4 cup Vegetable oil
  • 1 Lemon cut into wedges

Remoulade Sauce

  • 3 tbsp Mayonnaise
  • 1 tbsp Whole grain mustard
  • 1 tbsp Relish
  • 1 tbsp Ketchup

Instructions
 

  • Remoulade sauce: In a bowl mix together all of the ingredients for the remoulade sauce and refrigerate until you are ready to serve.
  • For the crab cakes: In a bowl, mix together the mayo, mustard, worchestershire sauce, old bay, lump crab, panko breadcrumbs, and parsley. Form into equal patties.
  • Heat the oil in a nonstick pan over medium heat. Add the crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
  • Serve with lemon wedges and remoulade on the side.

Nutrition

Calories: 364kcalCarbohydrates: 14gProtein: 24gFat: 24gSaturated Fat: 4gCholesterol: 60mgSodium: 1453mgPotassium: 349mgFiber: 2gSugar: 3gVitamin A: 209IUVitamin C: 25mgCalcium: 90mgIron: 2mg
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