Crab Cakes with Rémoulade Sauce
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Brown Eyed Baker · by Michelle Lettrich★ 4.8 (4)

Crab Cakes with Rémoulade Sauce

NUTRITION · PER SERVING80M COOK
CAL 32%·PRO 73%
CARBS 23G14% OF CAL
2G FIBER0G ADDED0G INTRINSIC18G OTHER3G TOTAL SUGAR
FAT 45G62% OF CAL
10G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crab and shrimp cakes pan-fried until golden, served with a tangy rémoulade. A classic seafood appetizer that's elegant yet approachable.

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Nutrition & ingredients

Ingredients

serves 4
  • 1½ cups panko bread crumbs (divided)
  • Salt & pepper
  • 2 stalks of celery (chopped)
  • ½ cup chopped onion
  • 1 clove garlic (peeled and smashed)
  • 1 tablespoon unsalted butter
  • 4 ounces shrimp (peeled, deveined and tails removed)
  • ¼ cup heavy cream
  • 2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon hot pepper sauce
  • ½ teaspoon Old Bay seasoning
  • 1 pound lump crab meat (picked over for shells)
  • 4 tablespoons vegetable oil
  • ½ cup mayonnaise
  • 1½ teaspoons sweet pickle relish
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced fresh parsley leaves
  • ½ teaspoon capers (drained and rinsed)
  • ½ teaspoon Dijon mustard
  • 1 small clove garlic (coarsely chopped)
  • Salt and pepper
PREP
30M
SODIUM
1351MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.