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:
calories: 25 grams protein
calories: 234 milligrams cholesterol
calories: 1810.34 milligrams sodium
calories: https://schema.org
calories: NutritionInformation