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Crab Cakes with Remoulade
Plat

Crab Cakes with Remoulade

1 h 50Pour 4Nutri-Score C€€€
par @cookedbyjulie4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • crab meat (picked over for shells, drained)Poissons450 g
  • mayonnaiseÉpicerie60 g
  • mustardÉpicerie15 g
  • Old Bay seasoningÉpices6 g
  • egg (beaten)Produits laitiers1 morceau
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • Worcestershire sauceÉpicerie10 ml
  • Ritz crackers (crushed)Boulangerie60 g
  • frying oilÉpicerie120 ml
  • remoulade sauce (homemade or store-bought)Autres120 g
  • lemon (cut into wedges)Fruits et légumes1 morceau

par portion

Nutrition

306kcal

Glucides
11 g
Protéines
22 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Spatule

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  3. Chill the mixture

    • Cover the bowl and refrigerate until firm.
    Étape 3

  4. Form the patties

    • Shape the cold mixture into even patties and pack them firmly.
    • Refrigerate again so they hold together.
    Étape 4

  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.
    Étape 5

  6. Serve

    • Serve the crab cakes with remoulade sauce and fresh lemon wedges.
    Étape 6
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