Crab Cakes with Roasted Pepper Rémoulade

Name: Crab Cakes with Roasted Pepper Rémoulade
Ingredients: crabmeat; fresh bread crumbs; mayonnaise; eggs; prepared mustard; worcestershire sauce; salt; white pepper; parsley; scallions; clarified butter, for cooking; roasted red bell peppers; rémoulade sauce; lemon wedges

Preparation info

Portions:
8

Difficulty
Easy

Appears in

Professional Cooking

By Wayne Gisslen

Published 2025

About

Ingredients

U.S.	METRIC	INGREDIENTS
1½ lb

Fish course
Pescatarian

Method

Pick over the crabmeat to remove any bits of shell.
Mix together the bread crumbs, mayonnaise, eggs, mustard, Worcestershire sauce, salt, pepper, parsley, and scallions. Fold in the crabmeat.
Form by hand into round cakes. For each portion, allow 1 large cake, about 4 oz (120 g), or 2 small cakes, about 2 oz (60 g) each (see

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