Crab Cakes with Rémoulade Sauce
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Foolproof Living · by Aysegul Sanford

Crab Cakes with Rémoulade Sauce

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 37%
CARBS 18G20% OF CAL
1G FIBER0G ADDED0G INTRINSIC13G OTHER4G TOTAL SUGAR
FAT 24G59% OF CAL
6G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-fried crab cakes made with fresh lump crab and served with homemade rémoulade sauce. A classic seafood dinner that tastes restaurant-quality but is simple to prepare at home.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound canned (pasteurized crabmeat)
  • 1 cup milk
  • 1 1/2 cups panko bread crumbs
  • 1 teaspoon table salt * divided
  • 1/2 teaspoon black pepper (freshly grounded *divided)
  • 2 celery ribs (chopped)
  • 1/2 onion (chopped into cubes)
  • 2 garlic cloves (peeled and minced)
  • 1 tablespoon unsalted butter
  • 4 oz. shrimp (peeled, deveined and tails removed)
  • 1/4 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 4 tablespoons vegetable or olive oil
  • 1/2 cup mayonnaise (or vegenaise)
  • 1 1/2 teaspoon pickle relish
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Italian Parsley (minced)
  • 1/2 teaspoon capers (rinsed)
  • 1/2 teaspoon Dijon Mustard
  • 1 garlic clove (peeled and minced)
  • 1/4 teaspoon table salt
  • Black pepper to taste
PREP
30M
SODIUM
896MG
ESTIMATE
COMPLETE

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