Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). OUTSTANDING recipe! Saute the onions until translucent and tender, 3 to 4 minutes. Thanks Ballpark!! Thanks for sharing. These were excellent and the sauce was amazing! And Ballpark buns are delicious. Allrecipes is part of the Meredith Food Group. I really enjoyed the remoulade sauce. 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. Stir until combined; the mixture will be fairly loose and wet. Transfer to a baking sheet and refrigerate for 30 minutes. In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Add comma separated list of ingredients to include in recipe. this link is to an external site that may or may not meet accessibility guidelines. 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. We used two different varieties of crab meat minced and sliced in order to add texture to the patty. To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). 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. The paprika and cayenne are not on the ingredient list so I winged it and used 1 teaspoon of paprika and a dash of cayenne and that was perfect. 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. Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Sign up for the Recipe of the Day Newsletter Privacy Policy, Crab Cakes with Poached Eggs and Horseradish Sauce. To make sauce, combine all ingredients in a medium bowl and whisk well. Heat the olive oil in a medium skillet over medium heat. Let cool completely. © 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 I cannot give this a five star rating because I don't even know if I made the crabcakes correctly. Shape mixture into 8 patties of equal size. Good though and certainly complemented the salmon. The remoulade is amazing! 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. Canned crab to me just doesn't have the same flavor as fresh. Percent Daily Values are based on a 2,000 calorie diet. All rights reserved. Again the remoulade came out wonderful we all loved it. We spent many years in Maryland indulging in Chesapeake Bay crab cakes and this recipe does not disappoint. I made only the remoulade sauce tonight because I wanted it with my salmon patties I had made. Crisp French fries make a great side, but you can go lighter with marinated green bean salad. 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 I enjoyed this sauce although it didn't taste like what I've had at restaurants before. You can also use a ring mold to pack them more tightly. To help the crab cake patties hold together during cooking, refrigerate them for 30 minutes before putting them in your skillet. 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. Add the seafood seasoning and garlic and saute 1 minute longer. I also only ended up needing 1 cup of breadcrumbs and the y held together great. Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Coat each patty in remaining bread crumbs to make a crust. To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well … Sprinkle the crab cakes lightly with a little more Old Bay Seasoning. 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. I added a tiny splash of Worcestershire sauce and a tiny bit of Dijon mustard as well. I wouldn't mind trying this recipe again if the ingredients/instructions were corrected. I was able to make 8 normal sized crab cakes and one jumbo sized crab cake. I think a lighter version with greek yougurt would suit us more. I mixed some crushed Ritz crackers into the bread crumbs and I used panko for the bread crumbs. I loved this recipe. Your daily values may be higher or lower depending on your calorie needs. Cover and hold in refrigerator. Transfer to a baking sheet and refrigerate for 30 minutes. 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. They measure out to be about 3 tablespoons each. 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! 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). Nutrient information is not available for all ingredients. I must admit that the remoulade sauce is delicious as are the Ball Park Buns. There are a couple of discrepancies in the recipe which I am going to point out so that hopefully it helps anyone reading this prior to making it. 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. Serve atop salad greens with a drizzle of Remoulade Sauce. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Four cakes is really all you are going to get so keep that in mind. © 2020 Discovery or its subsidiaries and affiliates. 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). In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges. The mustard actually goes in the sauce and it is the Old Bay that goes in the cake mixture. The instructions call for ingredients which are not even listed. In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat … Place into the oven for 15 minutes, and then under the broiler for 5 minutes so that the tops can become golden brown… Really and truly a perfect recipe. As you get to step 3 and start assembling your cake mixture it calls to add mustard paprika and cayenne. You saved Crab Cakes with Remoulade Sauce to your. I was thrilled to find that this recipe along with the sauce was excellent and a perfect way to spend a summer night cooking. Loved how the panko breaded the crabcakes. Information is not currently available for this nutrient. 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. NOTE: Step 3 calls for paprika & cayenne but they are not listed in the ingredients.