Crab Cakes with Remoulade
Ingredients
The remoulade
-
½
cup
mayonnaise
-
2
teaspoons
dill relish
-
1½
teaspoons
Worcestershire sauce
-
1½
teaspoons
lemon juice
-
½
teaspoon
Dijon mustard
-
½
teaspoon
Tabasco sauce
-
to taste
salt and freshly ground black pepper
The crab cakes
-
for greasing
vegetable oil
-
2
tablespoons
butter
-
½
large
red bell pepper, cut into ¼-inch pieces
-
½
large
green bell pepper, cut into ¼-inch pieces
-
½
cup
mayonnaise
-
to taste
salt and freshly ground black pepper
-
1
large
egg
-
1
tablespoon
whole grain mustard
-
1
pound
crab meat, picked through
-
1
bunch
green onions, sliced
-
for garnish
fresh parsley
-
for serving
lemon wedges
Instructions
- Preheat the oven to 400 degrees and oil a rimmed baking sheet.
- Prepare the remoulade by whisking together mayonnaise, dill relish, Worcestershire sauce, lemon juice, Dijon mustard, Tabasco, salt, and pepper in a small bowl. Refrigerate for at least 30 minutes.
- Melt butter in a skillet over medium-high heat, add the bell peppers, and sauté until tender, about 5 minutes.
- In a bowl, whisk together mayonnaise, egg, mustard, and salt and pepper. Fold in crab, cooked bell peppers, and green onions.
- Divide the mixture into four parts and form each into 1-inch thick patties on the baking sheet.
- Bake the crab cakes for 15 to 20 minutes until golden, then let them rest for 5 minutes before serving.
- Serve with remoulade and lemon wedges, garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
4
Calories
512
Total fat
44g
Total carbohydrates
4g
Total protein
23g
Sodium
1434mg
Cholesterol
112mg
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