This is a very simple recipe, and can be made in a short amount of time. The crab cakes are finished with a chipotle remoulade.
1. Place crab meat in a sieve to drain. Gently squeeze out any excess liquid while simultaneously combing through for any remaining cartilage or shell, being careful not to break up the lumps of crabmeat.
2. Beat the egg in a bowl. Add the bread crumb to the egg. Add in the mayonnaise, mustard, Old Bay seasoning, and parsley, and blend well.
3. Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together until thoroughly mixed, try not to break up the lumps of crabmeat.
4. Gently form the cakes by hand into 6 small flattened rounds about 2-inches in diameter and 1-inche thick. Do not compact the mixture too much. The cakes should be as loose as possible, yet still hold their shape. Place crab cakes on a tray or platter lined with wax paper, cover with plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to 24 hours), before cooking to allow the binding to absorb some moisture so that the cakes hold together better.
5. While crab cakes refrigerate, prepare Remoulade. In a blender (or with a blender stick), blend the mayonnaise, chipotle, worcestershire, lemon juice, kosher salt, and white pepper until well incorporated. Refrigerate the sauce for at least 30 minutes to allow the flavors to blend.
6. Saute crab cakes: Dredge each crab cake in additional panko bread crumbs. Heat a generous amount of olive oil in a non-stick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes into skillet, and saut?, carefully turning once, until outsides are golden brown, about 4 minutes per side.
7. Arrange cooked crab cakes on a platter and drizzle with chipotle sauce
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 6 | ||
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Calories: 279 | ||
Calories from Fat: 178 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 104.7mg | 32 % | |
Sodium 700.5mg | 24 % | |
Potassium 291.6mg | 8 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.2g | ||
Protein 15.3g | 22 % | |
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: 279
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