- Level: Easy
- Total: 1 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 786
- Total Fat
- 76 g
- Saturated Fat
- 9 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 127 mg
- Sodium
- 1063 mg
- Level: Easy
- Total: 1 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 786
- Total Fat
- 76 g
- Saturated Fat
- 9 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 127 mg
- Sodium
- 1063 mg
Ingredients
Remoulade:
Directions
- Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
- Preheat the oven to 200 degrees F.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
Remoulade:
- Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.
