In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Coat each patty in remaining bread crumbs to make a crust. The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. Again the remoulade came out wonderful we all loved it. Saute the onions until translucent and tender, 3 to 4 minutes. Space them out evenly in your pan/dish, and add another tablespoon of butter (broken into pieces) all around the crab cakes. You saved Crab Cakes with Remoulade Sauce to your. Place into the oven for 15 minutes, and then under the broiler for 5 minutes so that the tops can become golden brown… © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Transfer to a baking sheet and refrigerate for 30 minutes. These crab cakes are loose to maintain the crab flavor. In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Serve with extra sauce and lemon wedges on the table. They will not be as tightly packed as other crab cakes and may fall apart a bit, but they taste awesome! I added a tiny splash of Worcestershire sauce and a tiny bit of Dijon mustard as well. I also only ended up needing 1 cup of breadcrumbs and the y held together great. I found it easiest to dump the mixture out onto parchment paper press it down to about 1/3" thickness and then I used a biscuit cutter to form the crab cakes. I added one dill pickle spear diced. To help the crab cake patties hold together during cooking, refrigerate them for 30 minutes before putting them in your skillet. I think a lighter version with greek yougurt would suit us more. © 2020 Discovery or its subsidiaries and affiliates. Cover and hold in refrigerator. In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown. Information is not currently available for this nutrient. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Heat the olive oil in a medium skillet over medium heat. LOVED the remoulade as well -- we consider ourselves fairly versed in Cajun/NOLA cooking and while this is a bit different from what you'd find there it is truly very delicious. Ingredients ⅔ cup mayo 1 Tablespoon dijon mustard 1 Tablespoon lemon juice 1 Tablespoon chopped chives 1 teaspoon worcestershire sauce 1 teaspoon lemon zest ½ teaspoon smoked paprika ⅛ teaspoon cayenne pepper salt & pepper to taste Good though and certainly complemented the salmon. I was thrilled to find that this recipe along with the sauce was excellent and a perfect way to spend a summer night cooking. I wouldn't mind trying this recipe again if the ingredients/instructions were corrected. I made it as is - it is excellent. Thanks Ballpark!! Add comma separated list of ingredients to exclude from recipe. We used two different varieties of crab meat minced and sliced in order to add texture to the patty. Add the seafood seasoning and garlic and saute 1 minute longer. Maybe it was the fact that I used canned crab (as called for in the recipe) instead of fresh that made us not care for this recipe. I must admit that the remoulade sauce is delicious as are the Ball Park Buns. I was able to make 8 normal sized crab cakes and one jumbo sized crab cake. All rights reserved. To serve, place patty on each bun, top with remoulade sauce and desired trimmings. I used 1/2 tsp paprika and 1/4 tsp cayenne and it worked well. They measure out to be about 3 tablespoons each. Nutrient information is not available for all ingredients. We thought these were just ok. Hubby asked me not to make them again since there are so many other crab cake recipes that we do like. 707 calories; protein 25.1g 50% DV; carbohydrates 62.7g 20% DV; fat 41.2g 63% DV; cholesterol 99.9mg 33% DV; sodium 1440.5mg 58% DV. I mixed some crushed Ritz crackers into the bread crumbs and I used panko for the bread crumbs. Add comma separated list of ingredients to include in recipe. Amount is based on available nutrient data. I loved this recipe. OUTSTANDING recipe! While the cake mixture is the perfect balance between wet-to-dry ingredients I think these would benefit from using fresh lump crab meat as opposed to canned. You can also use a ring mold to pack them more tightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. My husband and I both loved these and this is one I will make often. Sign up for the Recipe of the Day Newsletter Privacy Policy, Crab Cakes with Poached Eggs and Horseradish Sauce. In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat … To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well … Congrats! The instructions call for ingredients which are not even listed. Crisp French fries make a great side, but you can go lighter with marinated green bean salad. We spent many years in Maryland indulging in Chesapeake Bay crab cakes and this recipe does not disappoint. 2) I used Siracha for the hot sauce since I like mine spicy 3) I skipped the garlic granules used fresh minced garlic instead (1 clove). Being from Maryland I have a lot of access to good crab cakes and I thought these were an excellent way to bring it home. I made only the remoulade sauce tonight because I wanted it with my salmon patties I had made. 1 tablespoon olive oil, plus more for frying, 2 teaspoons seafood seasoning, such as Old Bay, 2 slices bread, crusts removed, toasted and chopped into tiny pieces, Kosher salt and freshly ground black pepper. Canned crab to me just doesn't have the same flavor as fresh. Panko is made from a Japanese bread that doesn't soak up a ton of oil so the cakes themselves were not at all oily. I cannot give this a five star rating because I don't even know if I made the crabcakes correctly. Loved how the panko breaded the crabcakes. Percent Daily Values are based on a 2,000 calorie diet. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I enjoyed this sauce although it didn't taste like what I've had at restaurants before. Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. These were excellent and the sauce was amazing! Transfer to a baking sheet and refrigerate for 30 minutes. Most people won't think twice about serving basic cornbread when is on the table. I have to agree with the other reviewers that this really only makes 4 servings (I used 4 buns not the 8 the recipe calls for). The remoulade is amazing! The 2nd time I made a few small changes: 1) instead of mayo and horseradish I used the wasabi mayo from Trader Joes quantity same skip the horseradish. The mustard actually goes in the sauce and it is the Old Bay that goes in the cake mixture. And Ballpark buns are delicious. Allrecipes is part of the Meredith Food Group. To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Thanks for sharing. It was good great flavor.. but very heavy. Four cakes is really all you are going to get so keep that in mind. Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Sprinkle the crab cakes lightly with a little more Old Bay Seasoning. As you get to step 3 and start assembling your cake mixture it calls to add mustard paprika and cayenne. this link is to an external site that may or may not meet accessibility guidelines. 1 tablespoon butter, melted, or more as needed, 1 tablespoon chopped fresh flat-leaf parsley, 2 dashes hot pepper sauce (such as Tabasco®), or to taste, 2 (6 ounce) cans crabmeat, drained, picked clean, 2 cups fine bread or cracker crumbs, divided, 3 teaspoons seafood seasoning (such as Old Bay®), Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges.