Try this Crab Cakes with Roasted Red Pepper Remoulade recipe, or contribute your own.
Suggest a better descriptionCrab Cakes: Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
Remoulade: Place egg substitute in bowl of food processor. With processor running, pour oil through food chute in a slow, steady stream; process until thickened, stopping to scrape down sides. Pour mixture into a small bowl.
Process roasted red bell peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture. Cover and chill until ready to serve
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 495 | ||
Calories from Fat: 325 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 313.8mg | 97 % | |
Sodium 1145.8mg | 40 % | |
Potassium 440mg | 12 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 14.8g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 495
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