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Crab Cakes with Remoulade
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Crab Cakes with Remoulade

1 godz. 50 minPorcje: 4Nutri-Score C€€€
od @cookedbyjulie4 importyugotowano 0 razy
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Składniki

4 osoby
  • crab meat (picked over for shells, drained)Ryby450 g
  • mayonnaiseSpiżarnia60 g
  • mustardSpiżarnia15 g
  • Old Bay seasoningPrzyprawy6 g
  • egg (beaten)Nabiał1 kawałek
  • lemon juice (freshly squeezed)Warzywa i owoce15 ml
  • Worcestershire sauceSpiżarnia10 ml
  • Ritz crackers (crushed)Piekarnia60 g
  • frying oilSpiżarnia120 ml
  • remoulade sauce (homemade or store-bought)Inne120 g
  • lemon (cut into wedges)Warzywa i owoce1 kawałek

na porcję

Wartości odżywcze

306kcal

Węglowodany
11 g
Białko
22 g
Tłuszcz
20 g
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Przybory

  • Miska
  • Patelnia
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Chill the mixture

    • Cover the bowl and refrigerate until firm.
    Krok 3

  4. Form the patties

    • Shape the cold mixture into even patties and pack them firmly.
    • Refrigerate again so they hold together.
    Krok 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.
    Krok 5

  6. Serve

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