Crab 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (265g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 325 (66%)|
|Amt Per Serving||% DV|
|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 %|
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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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