Crab Cakes With Lemon Remoulade
"Recipes comes from Southern Living Magazine. Prep time includes chilling time required for the crab cakes and sauce. Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact."
Original is 4 servings
Ingredients
- CRAB CAKES
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- LEMON REMOULADE SAUCE
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Nutritional
- Serving Size: 1 (277.5 g)
- Calories 448.5
- Total Fat - 22.6 g
- Saturated Fat - 7.9 g
- Cholesterol - 170.9 mg
- Sodium - 1090.1 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 3.5 g
- Sugars - 5.9 g
- Protein - 27.9 g
- Calcium - 199.4 mg
- Iron - 3.8 mg
- Vitamin C - 57.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add bell pepper and onion, and saute for 10 minutes or until tender.
Step 2
Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
Step 3
Melt 1/2 Tbsp. butter with 1/2 Tbsp. oil in a large skillet over medium-high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels.
Step 4
Repeat procedure with remaining 1/2 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes. Serve with Lemon Remoulade Sauce.
FOR THE LEMON REMOULADE SAUCE
Step 5
Whisk together the sauce ingredients and chill for a least 30 minutes before serving. May be made up to 72 hours in advance.
Tips
No special items needed.
1 Reviews
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