This recipe is translated from Cookpad Japan. See original: Japan

Crab Cakes with Easy Remoulade Sauce

Name: Crab Cakes with Easy Remoulade Sauce
Yield: Makes 4 cakes
Cuisine: American
Ingredients: 160 grams crab meat; 1 tablespoon finely chopped onion; 2 cloves garlic; 4 tablespoons A mayonnaise; 1 A egg yolk; 1 teaspoon A whole grain mustard; 1 tablespoon A finely chopped pickles; 1 tablespoon A finely chopped parsley; 2 pieces A finely chopped anchovies; Salt and pepper to taste; 3 tablespoons B finely chopped parsley; 2 tablespoons B mayonnaise; 1 B egg; 2 teaspoons B Worcestershire sauce; 1 teaspoon B lemon juice; 1 teaspoon B whole grain mustard; 1/2 teaspoon B salt; Fresh breadcrumbs as needed (or regular breadcrumbs if unavailable)

yukasuke39 @cook_40208615

These crab cakes are incredibly delicious, and the remoulade sauce is easy to make using common ingredients you likely have at home. Highly recommended!
The origin of this recipe
It's a family favorite! We've tried adding and removing ingredients, and this combination turned out to be the best.

Crab Cakes with Easy Remoulade Sauce

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yukasuke39 @cook_40208615

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Ingredients

Makes 4 cakes

160 gramscrab meat
1 tablespoonfinely chopped onion
2 clovesgarlic
4 tablespoonsA mayonnaise
1A egg yolk
1 teaspoonA whole grain mustard
1 tablespoonA finely chopped pickles
1 tablespoonA finely chopped parsley
2 piecesA finely chopped anchovies
Salt and pepper to taste
3 tablespoonsB finely chopped parsley
2 tablespoonsB mayonnaise
1B egg
2 teaspoonsB Worcestershire sauce
1 teaspoonB lemon juice
1 teaspoonB whole grain mustard
1/2 teaspoonB salt
Fresh breadcrumbs as needed (or regular breadcrumbs if unavailable)

Cooking Instructions

1

Sauté the garlic and onion in olive oil and let them cool slightly.
2

Make the remoulade sauce. Mix all the A ingredients together. Adjust the taste with salt and pepper.
3

Make the crab cakes. Mix the crab meat with the sautéed garlic and onion, and all the B ingredients.
4

Gradually add breadcrumbs while checking the softness. Add enough so that moisture doesn't seep out of the mixture, approximately 3 to 6 tablespoons.
5

Divide into four portions and shape them. Coat the entire surface with breadcrumbs.
6

Fry both sides in plenty of olive oil over medium heat until golden brown.
7

Spread the remoulade sauce on a plate, place the crab cakes on top, and serve.

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yukasuke39 @cook_40208615

on September 18, 2013 14:50

美味しいものが大好きアラサー女子です♪簡単＆華やかなレパートリーを増やしていきたいです。よろしくお願いします。

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