Crab Cakes (Horseradish-Sriracha Remoulade)

Name: Crab Cakes (Horseradish-Sriracha Remoulade)
Prep time: 1 h 8 min
Cook time: 8 min
Total time: 1 h 16 min
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 1 tablespoon prepared horseradish; 1 tablespoon Sriracha; 1 tablespoon capers; 1 tablespoon apple cider vinegar; 1 tablespoon lemon juice; 2 teaspoons dijon mustard; 1 shallot, coarsely chopped; 1 lb fresh lump crab meat; 1/2 cup saltine crackers, crushed (or dry breadcrumbs); 1 egg, beaten; 2 tablespoons mayonnaise; 1 tablespoon fresh parsley, chopped; 1/2 tablespoon Old Bay seasoning; 1 teaspoon mustard; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1 tablespoon butter; 1 tablespoon canola oil

6 steps

Prep:1h 8minCook:8min

Updated at: Thu, 17 Aug 2023 02:48:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories354.5 kcal (18%)

Total Fat28.2 g (40%)

Carbs6.2 g (2%)

Sugars1.5 g (2%)

Protein18.7 g (37%)

Sodium1098.9 mg (55%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

For the Remoulde

½ cupmayonnaise

1 tablespoonprepared horseradish

1 tablespoonsriracha

1 tablespooncapers

1 tablespoonapple cider vinegar

1 tablespoonlemon juice

2 teaspoonsdijon mustard

1shallot

coarsely chopped

For the Crab Cakes

1 lblump crab meat

fresh

½ cupsaltine crackers

crushed, or dry breadcrumbs

1egg

beaten

2 tablespoonsmayonnaise

1 tablespoonfresh parsley

chopped

½ tablespoonold bay seasoning

1 teaspoonmustard

½ teaspoonworcestershire sauce

¼ teaspoonsalt

1 tablespoonbutter

1 tablespooncanola oil

Instructions

For the Remoulde

Step 1

Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.

mayonnaise½ cup

prepared horseradish1 tablespoon

sriracha1 tablespoon

capers1 tablespoon

apple cider vinegar1 tablespoon

lemon juice1 tablespoon

dijon mustard2 teaspoons

shallot1

For the Crab Cakes

Step 2

In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.

Bowl

saltine crackers½ cup

old bay seasoning½ tablespoon

mustard1 teaspoon

salt¼ teaspoon

Step 3

In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.

Bowl

egg1

mayonnaise2 tablespoons

worcestershire sauce½ teaspoon

Step 4

Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.

Baking dish

Parchment paper

lump crab meat1 lb

fresh parsley1 tablespoon

Step 5

Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.

Step 6

Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200 degree oven.