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Crab Cakes with Remoulade
1 h 50 minServes 4Nutri-Score C€€€
C
1 h 50 min
1 h 50 minCrab Cakes with Remoulade
what you need
Ingredients
crab meat (picked over for shells, drained)Fish450 g
mayonnaisePantry60 g
mustardPantry15 g
Old Bay seasoningSpices6 g
egg (beaten)Dairy1 piece
lemon juice (freshly squeezed)Produce15 ml- Worcestershire saucePantry10 ml
- Ritz crackers (crushed)Bakery60 g
- frying oilPantry120 ml
remoulade sauce (homemade or store-bought)Other120 g
lemon (cut into wedges)Produce1 piece
per serving
Nutrition
306kcal
- Carbs
- 11 g
- Proteins
- 22 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl
Frying pan
Spatula
step by step
Method
- Step 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.
- Step 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.
- Step 3
Chill the mixture
- Cover the bowl and refrigerate until firm.
- Step 4
Form the patties
- Shape the cold mixture into even patties and pack them firmly.
- Refrigerate again so they hold together.
- Step 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.
- Step 6
Serve
- Serve the crab cakes with remoulade sauce and fresh lemon wedges.