Mini Crab Cakes with Remoulade Sauce

Health score
28%
Mini Crab Cakes with Remoulade Sauce
57 min.
3
755kcal

Suggestions

Looking for a delightful and sophisticated lunch or dinner option that's sure to impress? Look no further than these delectable Mini Crab Cakes with Remoulade Sauce! This recipe, which serves 3, offers a perfect blend of flavors and textures, making it a standout main course for any occasion. With a total calorie count of 755 kcal per serving, it's a deliciously indulgent treat without going overboard.

The star of the show is the fresh lump crabmeat, cleaned and picked over to ensure a smooth, luxurious experience with every bite. The crab cakes are seasoned to perfection with a mix of fresh herbs, spices, and a hint of nutmeg, creating a complex and aromatic profile that's both savory and slightly tangy. The addition of cracker meal provides a delightful crunch, while the Remoulade Sauce adds a creamy, zesty contrast that ties everything together beautifully.

This recipe is not just about the taste – it's also about the experience. The mini size of the crab cakes makes them an adorable and Instagram-worthy dish, perfect for a special meal or entertaining guests. Plus, the step-by-step process, from sautéing the vegetables to forming the cakes and frying them to golden perfection, is both manageable and rewarding for home cooks of all skill levels.

So why not elevate your next lunch or dinner with these Mini Crab Cakes with Remoulade Sauce? They're the epitome of elegance and flavor, all wrapped up in a delightful mini package. Whether you're a seafood enthusiast or simply looking to try something new, this recipe is sure to become a favorite.

Ingredients

  • stalk celery minced
  • 0.3 cup cracker crumbs 
  • servings cracker crumbs for dredging
  • large eggs lightly beaten
  • tablespoons optional: dill fresh minced
  • tablespoons parsley fresh finely minced
  • tablespoons parsley fresh minced
  • clove garlic minced
  • 0.1 teaspoon pepper fresh black
  • 0.8 teaspoon pepper fresh black
  • tablespoons horseradish white drained
  • tablespoon catsup 
  • 0.5 teaspoon kosher salt 
  • teaspoon kosher salt 
  • teaspoon juice of lemon fresh
  • teaspoons juice of lemon fresh
  • lb lump crab meat fresh picked over cleaned
  • 0.7 cup mayonnaise 
  • pinch nutmeg freshly grated
  •  spring onion white green chopped
  •  spring onion white green minced
  • tablespoon paprika sweet
  • servings all the tabasco sauce you handle 
  • tablespoons butter unsalted
  • 0.7 cup vegetable oil for frying
  • tablespoons coarse mustard whole
  • tablespoons coarse mustard whole
  • teaspoon worcestershire sauce 

Equipment

  • bowl
  • frying pan
  • paper towels
  • whisk
  • baking pan

Directions

  1. In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.Season with the salt, pepper, and nutmeg.
  2. Add the cracker meal and stir well to combine thoroughly.Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
  3. Roll the cakes in additional cracker meal and place them on a baking pan.Refrigerate for at least 30 minutes before cooking.When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
  4. Transfer the cakes to paper towels to drain.
  5. Serve the cakes warm, with the Remoulade sauce.-=Remoulade Sauce=-In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.

Nutrition Facts

Calories755kcal
Protein18.74%
Fat73.72%
Carbs7.54%

Properties

Glycemic Index
167.67
Glycemic Load
1.17
Inflammation Score
-9
Nutrition Score
36.689130451368%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
11.87mg
Luteolin
0.2mg
Isorhamnetin
0.12mg
Kaempferol
0.37mg
Myricetin
0.81mg
Quercetin
2mg

Nutrients percent of daily need

Calories:754.56kcal
37.73%
Fat:61.99g
95.38%
Saturated Fat:13.94g
87.15%
Carbohydrates:14.27g
4.76%
Net Carbohydrates:10.58g
3.85%
Sugar:4.6g
5.11%
Cholesterol:228.48mg
76.16%
Sodium:3323.17mg
144.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.45g
70.91%
Vitamin B12:13.98µg
233%
Vitamin K:231.63µg
220.6%
Selenium:77.87µg
111.24%
Copper:1.53mg
76.68%
Zinc:10.11mg
67.43%
Phosphorus:492.03mg
49.2%
Vitamin A:2373.2IU
47.46%
Vitamin C:26.75mg
32.43%
Folate:124.97µg
31.24%
Vitamin E:4.3mg
28.65%
Magnesium:112.06mg
28.02%
Manganese:0.44mg
22.15%
Vitamin B6:0.42mg
21.01%
Iron:3.77mg
20.96%
Vitamin B2:0.34mg
20.1%
Potassium:657.42mg
18.78%
Calcium:169.78mg
16.98%
Fiber:3.69g
14.76%
Vitamin B5:1.41mg
14.13%
Vitamin B3:2.82mg
14.08%
Vitamin B1:0.21mg
13.75%
Vitamin D:0.91µg
6.04%
Source:Food.com
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