Crab Cakes with Roasted Pepper Remoulade Sauce
Savor the perfect blend of coastal elegance and bold flavors with these irresistible Crab Cakes with Roasted Pepper Remoulade Sauce. Made with delicate lump crab meat, zesty Dijon mustard, and fresh herbs, these golden-brown patties are pan-fried to perfection for a crisp exterior and tender, flavorful interior. Paired with a velvety remoulade sauce featuring smoky roasted red peppers, tangy dill pickles, and a hint of cayenne, this dish is a seafood lover’s dream. Ready in just 40 minutes, it’s a show-stopping appetizer or main course that’s perfect for weeknight dinners or special occasions. Serve these crab cakes with a squeeze of fresh lemon and a light salad for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 450 grams Lump crab meat
- 100 grams Breadcrumbs
- 60 grams Mayonnaise
- 2 tablespoons Dijon mustard
- 1 large Eggs
- 2 stalks Scallions, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 large Roasted red peppers
- 1 small Garlic cloves
- 2 tablespoons Dill pickles, finely chopped
- 1 tablespoon Capers, rinsed
- 0.25 teaspoons Cayenne pepper
- 120 grams Mayonnaise (for remoulade)
Instructions
In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, scallions, parsley, lemon juice, salt, and black pepper. Mix gently to avoid breaking up the crab meat too much.
Form the mixture into 8 equal patties, about 2.5 cm thick. Place the patties on a baking tray and refrigerate for 20 minutes so they hold their shape during cooking.
While the crab cakes chill, prepare the roasted pepper remoulade sauce. In a food processor, blend roasted red peppers, garlic, dill pickles, capers, cayenne pepper, and mayonnaise (for remoulade) until smooth. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the crab cakes in batches, about 3 minutes per side, until golden brown and crispy. Add the remaining tablespoon of olive oil as needed for subsequent batches.
Transfer cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with the roasted pepper remoulade sauce on the side.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
