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Crab Cakes with Spicy Rémoulade


Crab Cakes with Spicy Rémoulade

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  • Crab cakes:
  • 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise $
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  • 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten $
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  • 1 cup panko, divided 2 tablespoons canola oil, divided $
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  • Remoulade:
  • 1/4 cup canola mayonnaise $
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  • 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon white wine vinegar 1/4 teaspoon ground red pepper Mixed Greens Salad



Step 1

1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

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