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Crab cakes

Crab Cakes with Remoulade

These Crab Cakes with Remoulade sauce are packed with sweet, flaky jumbo lump crab and just enough seasoning to make them shine.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 9 Servings
Calories 175 kcal

Ingredients
  

  • 15 saltine crackers
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh parsley finely chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/8 teaspoon salt
  • 16 ounces Jumbo lump crab meat
  • 3 tablespoons butter melted
  • chopped chives for garnish

For the sauce:

  • 1 tablespoon onions chopped
  • 1 clove garlic minced
  • 1/4 cup white wine
  • 1/4 cup beef stock
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard

Instructions
 

  • Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
  • Place the saltine crackers into a food processor and chop until they are in crumbs.
  • In a large bowl combine a large egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, lemon juice, salt, and Old Bay seasoning.
  • Add the saltine cracker crumbs, and jumbo lump crab meat. Use a spatula to gently fold the ingredients together, keeping the crab in the largest pieces possible.
  • Scoop out about ½ a cup of the mixture and press together with your hands. Place the crab cakes on the baking sheet as you complete them.
  • Place the baking sheet in the refrigerator for 30 minutes to chill.
  • Brush the melted butter on the tops of the crab cakes. Bake for 12-15 minutes or until the internal temp of the crab cakes is 145°F.
  • Meanwhile, mix up the sauce by adding a little olive oil and the onion to a skillet over medium heat. Saute for 5 minutes on medium-low. Add the garlic and saute for 30 seconds more.
  • Turn the heat up to medium. Pour in the white wine and whisk. Cook for 2-3 minutes, until the wine is reduced by half.
  • Pour in the beef stock, heavy cream, and Dijon. Whisk to combine. Cook at a low boil for about 5 minutes, until the sauce has reduced and thickened, slightly. Add to a food processor or blender and blend until smooth.
  • Serve with the crab cakes.

Nutrition

Calories: 175kcalCarbohydrates: 5gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 59mgSodium: 632mgPotassium: 159mgFiber: 0.3gSugar: 1gVitamin A: 305IUVitamin C: 5mgCalcium: 41mgIron: 1mg
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