Best Crab Cakes Recipe with Remoulade Sauce
The best crab cakes recipe you'll ever eat will be the ones you make at home! This particular recipe makes delicious crab cakes and crab cakes sauce. The best part is, they're healthy too!
Ingredients
- Crab Cakes:
- - 1 pound jumbo lump crabmeat, shell pieces removed
- - 2 tablespoons finely chopped green bell pepper
- - 1 1/2 tablespoons canola mayonnaise
- - 1/4 teaspoon black pepper
- - 2 green onions, finely chopped
- - 1 large egg, lightly beaten
- - 1 cup panko, divided
- - 2 tablespoons canola oil, divided
- Remoulade Sauce:
- - 1/4 cup canola mayonnaise
- - 2 teaspoons mined shallots
- - 1 teaspoon chopped fresh tarragon
- - 1 teaspoon chopped fresh parsley
- - 1 1/2 teaspoons Dijon mustard
- - 3/4 teaspoon capers, chopped
- - 1/4 teaspoon ground red pepper, optional
Instructions
- To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
- Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4 inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
- To prepare remoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.
Notes
Serving Size: 2 Crab Cakes
7 Weight Watchers SmartPoints
Nutrition info:
- Calories 320
- Fat 17g
- Satfat 1.2g
- Monofat 8.7g
- Polyfat 5g
- Protein 26.8g
- Carbohydrate 11.7g
- Fiber 0.9g
- Cholesterol 166mg
- Iron 1.5mg
- Sodium 555mg
- Calcium 133mg