Crab cakes with remoulade

Crab cakes with remoulade


Here is an interesting lunch idea - serve tasty crab cakes with remoulade and crusty bread.

The ingredient of Crab cakes with remoulade

  1. 14 Sao biscuits
  2. 3 x 170g cans crab meat
  3. 3 green onions, thinly sliced
  4. 1 small red capsicum, finely diced
  5. 2 eggs, lightly beaten
  6. 1 cup whole-egg mayonnaise
  7. 1 small lemon, juiced
  8. 1/4 teaspoon cayenne pepper, optional
  9. 1 cup flat-leaf parsley, finely chopped
  10. 2 tablespoons olive oil
  11. 3 gherkins, finely chopped
  12. 2 teaspoons dijon mustard
  13. crusty bread, to serve

The instruction how to make Crab cakes with remoulade

  1. Roughly break Sao biscuits and place in a food processor. Process until finely chopped. Transfer to a large bowl. Using your hands, squeeze liquid from crab meat. Add crab meat, onions, capsicum, eggs, 1/4 cup mayonnaise, 2 tablespoons lemon juice, cayenne (if using), half the parsley and salt and pepper to Sao biscuits. Mix until well combined.
  2. Using your hands, shape mixture into eight 2cm-thick patties. Cover and refrigerate for 15 minutes or until firm.
  3. Heat 1 tablespoon oil in a large, non-stick frying pan over medium heat. Cook patties, in batches, for 3 to 4 minutes each side or until golden, adding more oil as required. Drain patties on paper towel. Transfer to a baking tray. Cover with foil to keep warm while cooking remaining patties.
  4. Place remaining 3/4 cup mayonnaise, gherkins, mustard, remaining parsley and salt and pepper in a dipping bowl.
  5. Mix until well combined. Serve crab cakes with remoulade and crusty bread.

Nutritions of Crab cakes with remoulade

calories: 597.739 calories
calories: 38 grams fat
calories: 7 grams saturated fat
calories: 39 grams carbohydrates
calories: 17 grams sugar
calories: 25 grams protein
calories: 234 milligrams cholesterol
calories: 1810.34 milligrams sodium
calories: NutritionInformation

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