Savory Crab Cakes with Zesty Remoulade
These Savory Crab Cakes with Zesty Remoulade are a delightful twist on the classic recipe, combining fresh lump crab meat with vibrant veggies for a flavorful bite. The addition of finely chopped red peppers and onions brings both color and crunch, while a touch of Old Bay seasoning and hot pepper sauce adds just the right amount of spice. Paired with a creamy, tangy remoulade sauce that features Dijon mustard and horseradish, this dish is perfect as an appetizer or a light meal. Impress your friends and family with these gourmet crab cakes that are surprisingly simple to make!
N/A
Servings
200
Calories
16
Ingredients
Ingredients
lump crabmeat
1/2 lb (fresh, checked for shells)
small red pepper
1/2 cup (finely chopped)
red onion
1/2 cup (finely chopped)
olive oil
2 tablespoons (for cooking vegetables)
Old Bay Seasoning
1-2 teaspoons
hot pepper sauce
1 teaspoon
parsley
1/4 cup (chopped)
eggs
2 (large)
Italian seasoned breadcrumbs
1 cup (add more as needed for texture)
salt and pepper
to taste
olive oil
1/4 cup (for frying)
butter
2 tablespoons
Dijon mustard
1 tablespoon
catsup
1 cup
grated horseradish
1-2 tablespoons
mayonnaise
to taste
Instructions
1
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped red peppers and red onion, along with the hot pepper sauce, Old Bay seasoning, and parsley. Sauté until the vegetables are tender, about 5-7 minutes.
2
In a large bowl, gently break up the lump crab meat using your fingers. Carefully check for any shell fragments and remove them.
3
Add the sautéed vegetable mixture to the crab meat. Crack in the eggs and add the Italian seasoned breadcrumbs. Mix together gently but thoroughly until the ingredients are combined. The mixture should hold together but not be overly wet; if it feels too moist, add more breadcrumbs gradually until you achieve the right consistency.
4
Cover the mixture and refrigerate for at least 30 minutes to firm up.
5
Once chilled, shape the mixture into patties, about 2-3 inches in diameter.
6
In a large skillet, heat 1/4 cup of olive oil and 2 tablespoons of butter over medium-high heat. When hot, add the crab cakes in batches, making sure not to crowd the pan. Cook for 4-5 minutes on each side, or until golden brown and crispy.
7
For the Remoulade sauce, combine the mayonnaise, Dijon mustard, catsup, and grated horseradish in a bowl. Mix well and chill until ready to serve.
8
Serve the crab cakes hot, with a generous dollop of the zesty remoulade sauce on the side.
Nutrition Information
10g
Fat
15g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Crab Cakes with Zesty Remoulade?
They are a flavorful twist on a classic recipe, featuring lump crab meat, red peppers, and onions, served with a tangy mustard-based sauce.
What type of crab meat is recommended for this recipe?
The recipe calls for 1/2 lb of fresh lump crabmeat, which should be checked for any shell fragments.
How do I prepare the vegetables for the crab cakes?
Finely chop the red peppers and red onion, then saute them in olive oil with Old Bay seasoning, hot pepper sauce, and parsley for 5-7 minutes.
What seasonings provide the flavor in these crab cakes?
Old Bay seasoning, hot pepper sauce, parsley, salt, and pepper are used to season the crab mixture.
How do I ensure the crab cakes don't fall apart?
The recipe uses 2 large eggs and 1 cup of Italian seasoned breadcrumbs as binders, and recommends refrigerating the mixture for 30 minutes to firm up.
How long should I refrigerate the crab cake mixture?
You should cover the mixture and refrigerate it for at least 30 minutes before shaping it into patties.
What are the ingredients for the Zesty Remoulade sauce?
The sauce is a mixture of mayonnaise, Dijon mustard, catsup, and grated horseradish.
How many calories are in a serving of these crab cakes?
Each serving contains approximately 200 calories.
What is the nutritional breakdown per serving?
Each serving has 10g of fat, 15g of carbohydrates, and 10g of protein.
How do I cook the crab cakes?
Fry them in a large skillet with olive oil and butter over medium-high heat for 4-5 minutes per side until golden brown.
What size should the crab cake patties be?
Once chilled, shape the mixture into patties that are approximately 2-3 inches in diameter.
What should I do if the mixture is too wet?
If the mixture feels too moist to hold its shape, gradually add more Italian seasoned breadcrumbs until the right consistency is reached.
What oil is best for frying the crab cakes?
The recipe recommends using 1/4 cup of olive oil combined with 2 tablespoons of butter for frying.
How much Old Bay seasoning is needed?
You should use 1 to 2 teaspoons of Old Bay seasoning depending on your taste preference.
Is the remoulade sauce served hot or cold?
The remoulade sauce should be mixed and chilled in the refrigerator until you are ready to serve it.
What gives the remoulade its zesty kick?
The combination of Dijon mustard and 1-2 tablespoons of grated horseradish provides the zest.
How many ingredients are in this recipe in total?
There are 16 ingredients required to make both the crab cakes and the remoulade sauce.
Are these crab cakes suitable as an appetizer?
Yes, they are described as a perfect appetizer or a light meal for friends and family.
What kind of breadcrumbs are used?
The recipe specifies Italian seasoned breadcrumbs to add extra flavor.
Can I use different vegetables?
While this recipe uses red peppers and red onions, the technique of sautéing vegetables before adding them to the crab is a standard method.
How much hot pepper sauce is included?
One teaspoon of hot pepper sauce is added to the vegetable sauté for a touch of spice.
What is the role of the eggs in the recipe?
Two large eggs are used to bind the crab, vegetables, and breadcrumbs together so the cakes hold their shape during frying.
How much parsley should I use?
The recipe calls for 1/4 cup of chopped parsley.
Is there butter in the recipe?
Yes, 2 tablespoons of butter are added to the frying pan along with olive oil to cook the crab cakes.
How much catsup is in the remoulade?
The remoulade sauce uses 1 cup of catsup.
What is the best way to handle the crab meat?
Gently break up the lump crab meat using your fingers to keep the pieces intact while feeling for shells.
What heat setting should I use for frying?
Use medium-high heat to ensure the cakes become golden brown and crispy.
Should I cook the crab cakes all at once?
It is best to add the crab cakes in batches to avoid crowding the pan, which ensures even cooking.
What is the final presentation of the dish?
Serve the crab cakes hot with a generous dollop of the zesty remoulade sauce on the side.
Is this recipe difficult to make?
No, it is described as a gourmet-style dish that is surprisingly simple to make.