Chef's Special Crab Cakes with a Classic Remoulade Sauce
Indulge in the ultimate crab cake experience with this exquisite recipe paired with a simple yet delicious remoulade sauce.
Ingredients
| ½ | lb lump crabmeat |
|---|---|
| ½ | cup small red pepper, finely chopped |
| ½ | cup red onion, finely chopped |
| 2 | tablespoons olive oil |
| 1 | Old Bay Seasoning |
| 1 | teaspoon hot pepper sauce |
| ¼ | 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) | |
| ¼ | cup olive oil |
| 2 | tablespoons butter |
| 1 | tablespoon Dijon mustard |
| 1 | cup catsup |
| 1 | grated horseradish |
| mayonnaise |
Instructions
| 1. | Prepare the crab cakes: |
|---|---|
| 2. | In a pan, heat olive oil and sauté finely chopped peppers, onions, hot pepper sauce, Old Bay seasoning, and parsley until the vegetables are tender. |
| 3. | Inspect the lump crab meat for shells and carefully remove any if found. |
| 4. | Combine the sautéed vegetable mixture, lump crab meat, eggs, and Italian seasoned breadcrumbs in a bowl. Mix thoroughly until the mixture just sticks together without being too wet. Add breadcrumbs gradually if needed. |
| 5. | Chill the mixture in the refrigerator for half an hour. Shape the mixture into patties and cook in a pan with butter and olive oil over medium-high heat. Cook each side for 4 to 5 minutes or until golden brown. |
| 6. | Prepare the Remoulade sauce: |
| 7. | Combine all the ingredients for the sauce in a bowl. Chill the sauce until ready to serve. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 521.1 kcal |
| Protein | 21.8 g |
| Fat | 31.3 g |
| Carbohydrates | 40.5 g |
| Fiber | 2.7 g |
| Sugar | 17.7 g |
Published on Jul 20, 2024 by Luminița