Quick Crab Cakes with Remoulade
Ingredients
Crab Cakes
-
1
pound
jumbo lump crabmeat
-
2
tablespoons
finely chopped green bell pepper
-
2
tablespoons
mayonnaise
-
¼
teaspoon
black pepper
-
2
pieces
green onions, finely chopped
-
zest from one
lemon
-
1
large
egg, lightly beaten
-
1
cup
panko bread crumbs, divided
-
olive or canola oil
for pan
Remoulade
-
¼
cup
mayonnaise
-
2
teaspoons
minced onion
-
2
teaspoons
chopped fresh parsley
-
1½
teaspoons
Dijon mustard
-
¾
teaspoon
capers, chopped
-
¾
teaspoon
white wine vinegar
-
½-1
teaspoon
fresh lemon juice
-
pinch of ground red pepper
Instructions
- Drain the crabmeat and place it in a mixing bowl.
- Add bell pepper, mayonnaise, black pepper, green onions, lemon zest, and the beaten egg to the bowl and gently combine.
- Add ¼ cup of panko and mix gently again.
- Divide the mixture into 8 equal portions and form each into a patty about ¾ inch high.
- Dredge each patty in the remaining panko, pressing gently to adhere.
- Heat a large skillet over medium-high heat and coat the bottom with oil.
- Cook the patties for about 3 minutes on one side without moving them.
- Flip the patties and cook for another 3 minutes until golden brown.
- Keep cooked crab cakes warm in the oven while repeating with remaining patties.
- Serve the crab cakes with the prepared remoulade.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
15g
Sodium
300mg
Cholesterol
70mg
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