Crab Cakes with Spicy Rémoulade

Dairy Free
Health score
17%
Crab Cakes with Spicy Rémoulade
45 min.
4
302kcal

Suggestions


If you’re looking for a delectable dish that perfectly marries the ocean’s bounty with a zesty kick, look no further than these Crab Cakes with Spicy Rémoulade. Bursting with fresh flavors and crafted to be dairy-free, this recipe is not only a delightful main course but also an impressive addition to any lunch or dinner gathering. With a total preparation time of just 45 minutes, you can easily whip up these golden-crusted delights to wow your family and friends.

Imagine succulent lump crabmeat delicately seasoned with fresh herbs, tangy mustard, and a hint of lemon, all enveloped in a crispy panko coating. The blend of creole mustard and capers adds an exciting twist that elevates the traditional crab cake experience. But the true showstopper is the accompanying spicy rémoulade—creamy, zesty, and perfectly spiced, it pairs wonderfully with the cakes and provides a wonderful contrast to the sweet crab flavor.

Whether served as a charming appetizer or the star of your main dish, these crab cakes bring a taste of the coast right to your kitchen. Each bite is a harmonious blend of textures and flavors, making them the ideal choice for seafood lovers. Join me in crafting this culinary delight that’s sure to impress at your next meal!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 1.5 tablespoons capers drained chopped
  • teaspoons dijon mustard 
  • large eggs 
  • tablespoons chives fresh finely chopped
  • tablespoon flat-leaf parsley fresh chopped
  • 0.1 teaspoon ground pepper red
  • 0.3 teaspoon ground pepper red
  • 0.1 teaspoon kosher salt 
  • tablespoon juice of lemon fresh
  • teaspoon juice of lemon fresh
  • 0.5 teaspoon lemon rind grated
  • pound lump crab meat drained
  • 0.3 cup canola-based mayonnaise 
  • 1.5 tablespoons canola-based mayonnaise (such as Spectrum brand)
  • tablespoon olive oil divided
  • 0.3 cup panko bread crumbs (Japanese breadcrumbs)
  • tablespoon shallots chopped

Equipment

  • bowl
  • frying pan
  • paper towels
  • whisk
  • measuring cup

Directions

  1. To prepare crab cakes, combine first 8 ingredients.
  2. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
  3. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
  4. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.
  5. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated.
  6. Remove cakes from pan; keep warm. Wipe pan dry with paper towels.
  7. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
  8. To prepare rmoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk.
  9. Serve with crab cakes.

Nutrition Facts

Calories302kcal
Protein31.72%
Fat61.28%
Carbs7%

Properties

Glycemic Index
83.75
Glycemic Load
0.22
Inflammation Score
-6
Nutrition Score
21.483913084735%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
2.16mg
Luteolin
0.02mg
Isorhamnetin
0.1mg
Kaempferol
4.11mg
Myricetin
0.15mg
Quercetin
5.27mg

Nutrients percent of daily need

Calories:301.67kcal
15.08%
Fat:20.21g
31.1%
Saturated Fat:3.32g
20.72%
Carbohydrates:5.2g
1.73%
Net Carbohydrates:4.49g
1.63%
Sugar:0.9g
1%
Cholesterol:102.21mg
34.07%
Sodium:1308.96mg
56.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.54g
47.09%
Vitamin B12:10.36µg
172.63%
Selenium:47.78µg
68.25%
Copper:1.09mg
54.68%
Vitamin K:54.6µg
52%
Zinc:7.07mg
47.16%
Phosphorus:292.51mg
29.25%
Folate:68.15µg
17.04%
Magnesium:64.09mg
16.02%
Vitamin C:12.88mg
15.61%
Vitamin B6:0.22mg
11.03%
Vitamin E:1.38mg
9.22%
Potassium:296.55mg
8.47%
Vitamin B3:1.67mg
8.37%
Vitamin B2:0.14mg
8.33%
Iron:1.43mg
7.94%
Calcium:77.86mg
7.79%
Vitamin B1:0.11mg
7.66%
Manganese:0.14mg
6.91%
Vitamin A:341.91IU
6.84%
Vitamin B5:0.68mg
6.83%
Fiber:0.7g
2.81%
Vitamin D:0.29µg
1.92%
Source:My Recipes