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    You are in: Home / Recipes / Crab Cakes With Spicy Remoulade Recipe
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    Crab Cakes With Spicy Remoulade

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    25 mins

    12 mins

    Leslie in Texas's Note:

    This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Spicy Remoulade. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree.

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    Ingredients:

    Yield:

    crabcakes

    Units: US | Metric

    Directions:

    1. 1
      Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.
    2. 2
      Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.
    3. 3
      Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.
    4. 4
      Using floured hands, divide crab mixture into 10 portions.
    5. 5
      Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.
    6. 6
      Heat thin layer of oil in large skillet over medium heat.
    7. 7
      Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.
    8. 8
      Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.

    Ratings & Reviews:

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    Nutritional Facts for Crab Cakes With Spicy Remoulade

    Serving Size: 1 (646 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.6
     
    Calories from Fat 28
    36%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 61.3 mg
    20%
    Sodium 245.9 mg
    10%
    Total Carbohydrate 0.8 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 10.6 g
    21%

    The following items or measurements are not included:

    coarse grain mustard

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