Mini crab cakes with remoulade sauce (recipe)
| Mini crab cakes with remoulade sauce (recipe) | |
|---|---|
| Name | Mini crab cakes with remoulade sauce |
| Ingredients | Unsalted butter • Scallions • Celery • Garlic • Fresh lump crabmeat • Eggs • Lemon juice • Fresh flat-leaf parsley • Kosher salt • Fresh ground black pepper • Nutmeg • Mayonnaise • Scallions • Fresh flat-leaf parsley • Fresh dill • Lemon juice • Ketchup • Worcestershire sauce • Sweet paprika • Kosher salt • Fresh ground black pepper • Tabasco sauce |
| Cooktime (in hours) | 0.116666667 |
| Preptime (in hours) | 0.833333333 |
| Totaltime (in hours) | 0.95 |
| Keto friendliness | Keto friendly |
| Calories | 93.8 |
| Fat | 8 |
| Protein | 3.5 |
| Carbohydrate | 2.3 |
| Fiber | 0.3 |
| Net carbohydrates | 2 |
| Sugar | 0.7 |
| Saturated fat | 1.5 |
| Cholesterol (mg) | 27.6 |
| Sodium | 250.8 |
| Yield | 30 mini cakes |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mini crab cakes with remoulade sauce (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Mini crab cakes with remoulade sauce (recipe) details
Mini crab cakes with remoulade sauce (recipe) image(external)
Recipe instructions
- In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
- In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
- Season with the salt, pepper, and nutmeg.
- Add the cracker meal and stir well to combine thoroughly.
- Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
- Roll the cakes in additional cracker meal and place them on a baking pan.
- Refrigerate for at least 30 minutes before cooking.
- When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
- Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
- Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
- Remoulade Sauce
- In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup
-
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Food tags
Brunch,, Refrigerator
Mini crab cakes with remoulade sauce (recipe) details
Time:
Prep Time in Hours and Mins:57M
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Contributors: Prab R. Tumpati, MD
