Crab Cakes with Roasted Pepper Rémoulade

Ingredients

U.S. Metric Ingredients
lb 720 g Crabmeat
2 oz 60 g Fresh bread crumbs
3 oz 90 g Mayonnaise
2 2 Eggs, beaten
1 tsp 5 mL Prepared mustard
1 tsp 5 mL Worcestershire sauce
1 tsp 5 mL Salt
¼ tsp 1 mL White pepper
tbsp 22 mL Chopped parsley
4 4 Scallions, chopped fine
as needed as needed Clarified butter, for cooking
oz 45 g Roasted red bell peppers, peeled, cored, and seeded (see Figure 10.14)
8 fl oz 240 mL Rémoulade Sauce
8 8 Lemon wedges

Method

Procedure

  1. Pick over the crabmeat to remove any bits of shell.
  2. Mix together the bread crumbs, mayonnaise, eggs, mustard, Worcestershire sauce, salt, pepper, parsley, and scallions. Fold in the crabmeat.
  3. Form by hand into round cakes. For each portion, allow 1 large cake, about 4 oz (125 g), or 2 small cakes, about 2 oz (60 g) each (see Note).
  4. Pan-fry the cakes in butter until browned on both sides and cooked through.
  5. Cut the roasted peppers into brunoise. Mix into the rémoulade.
  6. Serve each crab cake with 1 fl oz (30 mL) sauce and 1 lemon wedge.

Per serving: Calories, 440; Protein, 21 g; Fat, 36 g (72% cal.); Cholesterol, 145 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 1070 mg.

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