5-Ingredient Crab Cakes and Remoulade

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 703, total fat 64 G., saturated fats 13 G., proteins 23 G., carbohydrates 9 G., fiber 1 G., cholesterol 200 mg, sodium 195 mg, sugar 1 G.

Surprise your guests with this delicious appetizer. Crab cakes can be made with any natural crab meat—fresh, canned, or frozen. Ree Drummond grills them in the oven. It's quick and convenient, and there's no need to watch the cakes or turn them. Make a simple remoulade to go with them and serve them as a dip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crab cakes

1 large egg
1/4 cup mayonnaise
2 tbsp chopped fresh parsley
1.5 teaspoons seafood seasoning, such as Old Bay
1 teaspoon Dijon mustard
1 lemon (grate the zest and cut the lemon into wedges)
450 g of natural lump crab meat
0.5 tbsp. panko breadcrumbs
2 tbsp melted butter + extra for greasing the pan
5-Ingredient Remoulade

5-Ingredient Remoulade

1 cup mayonnaise
1 tbsp capers, finely chopped
0.5 tsp garlic salt
1/4 tsp freshly ground black pepper
Juice of 1 lemon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: crab meat, capers, lemon juice, garlic salt, Old Bay seasoning

Cooking the dish according to the recipe:

In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard, and lemon zest, then mix well.
Add the crabmeat and panko and mix gently but thoroughly until smooth. Form into 8 crab cakes, using 1/3 cup of the mixture for each. Place on a greased baking sheet.

Position the oven rack 20 cm from the oven's heating element. Preheat the oven to grill mode. Brush the tops of the crab cakes with melted butter.
Grill the patties in the oven until golden brown on top and cooked through, 4–5 minutes. Alternatively, fry the patties in a skillet with melted butter over medium heat. Fry the patties until golden brown, 3–4 minutes per side.
Serve the cutlets immediately with lemon wedges and remoulade.

5-Ingredient Remoulade:
Mix mayonnaise, capers, garlic salt, pepper and lemon juice in a bowl.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Summer dishes / Party Dishes / Appetizers / Snacks with sauces / Fish appetizers / Ree Drummond