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Crab Cakes with Remoulade
1 Std. 50 Min.Für 4Nutri-Score C€€€
C
1 Std. 50 Min.
1 Std. 50 Min.Crab Cakes with Remoulade
was Sie brauchen
Zutaten
crab meat (picked over for shells, drained)Fisch450 g
mayonnaiseVorräte60 g
mustardVorräte15 g
Old Bay seasoningGewürze6 g
egg (beaten)Milchprodukte1 Stück
lemon juice (freshly squeezed)Obst & Gemüse15 ml- Worcestershire sauceVorräte10 ml
- Ritz crackers (crushed)Backwaren60 g
- frying oilVorräte120 ml
remoulade sauce (homemade or store-bought)Andere120 g
lemon (cut into wedges)Obst & Gemüse1 Stück
pro Portion
Nährwerte
306kcal
- Kohlenhydrate
- 11 g
- Eiweiß
- 22 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Mix the wet ingredients
- In a bowl, combine the mayonnaise, mustard, Old Bay seasoning, egg, lemon juice and Worcestershire sauce.
- Whisk until smooth and evenly blended.
- Schritt 2
Add the crackers and crab
- Crush the Ritz crackers and stir them into the sauce.
- Gently fold in the crab meat, keeping the lumps intact.
- Schritt 3
Chill the mixture
- Cover the bowl and refrigerate until firm.
- Schritt 4
Form the patties
- Shape the cold mixture into even patties and pack them firmly.
- Refrigerate again so they hold together.
- Schritt 5
Fry the crab cakes
- Heat the oil in a pan over medium-high heat.
- Fry the patties for 2 to 3 minutes per side until golden, pressing them gently with a spatula if needed.
- Schritt 6
Serve
- Serve the crab cakes with remoulade sauce and fresh lemon wedges.