
By Diya Nalla
Crab Cakes (Horseradish-Sriracha Remoulade)
6 steps
Prep:1h 8minCook:8min
Updated at: Thu, 17 Aug 2023 02:48:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
3
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
Instructions
For the Remoulde
Step 1
Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.









For the Crab Cakes
Step 2
In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.





Step 3
In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.




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.




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.



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