Crab Cakes With Lemon Rémoulade

Name: Crab Cakes With Lemon Rémoulade
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 sprig Garnishes: mixed baby greens, lemon wedges, parsley; 3 Tbsps butter, divided; 237 milliliters saltine cracker crumbs (finely crushed); 1 teaspoons dry mustard; 1 large egg, lightly beaten; 0 teaspoons hot sauce; 4 servings Lemon Rémoulade; 454 grams fresh lump crabmeat, drained and picked; 118 milliliters mayonnaise; 2 teaspoons Old Bay seasoning; 1 mediums onion, finely chopped; 1 large red bell pepper, finely chopped; 1 Tbsp vegetable oil; 2 teaspoons Worcestershire sauce

Crab Cakes With Lemon Rémoulade might be just the hor d'oeuvre you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 27g of protein, 49g of fat, and a total of 720 calories. It is a good option if you're following a pescatarian diet. If you have hot sauce, mustard, onion, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add bell pepper and onion, and saut 10 minutes or until tender.

Ingredients you will need

Bell Pepper

Butter

Onion

Equipment you will use

Frying Pan

Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.

Ingredients you will need

Cracker Crumbs

Crabmeat

Melt 1/2 Tbsp. butter with 1/2 Tbsp. oil in a large skillet over medium-high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels. Repeat procedure with remaining 1/2 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Paper Towels

Serve with Lemon Rmoulade; garnish, if desired.

Ingredients you will need

Lemon

Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.

Ingredients you will need

Crabmeat

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

1sprig

Garnishes: mixed baby greens, lemon wedges, parsley 3Tbsps

butter, divided 237milliliters

saltine cracker crumbs (finely crushed)1teaspoons

dry mustard 1large

egg, lightly beaten 0teaspoons

hot sauce 4servings

Lemon Rémoulade 454grams

fresh lump crabmeat, drained and picked 118milliliters

mayonnaise 2teaspoons

Old Bay seasoning 1mediums

onion, finely chopped 1large

red bell pepper, finely chopped 1Tbsp

vegetable oil 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.