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    You are in: Home / Recipes / Mini Crab Cakes with Remoulade Sauce Recipe
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    Mini Crab Cakes with Remoulade Sauce

    Mini Crab Cakes with Remoulade Sauce. Photo by PaulaG

    1/1 Photo of Mini Crab Cakes with Remoulade Sauce

    Total Time:

    Prep Time:

    Cook Time:

    57 mins

    50 mins

    7 mins

    - Carla -'s Note:

    This is really an impressive appetizer. The recipe is a little bit of work, but worth it! From the book Gatherings & Celebrations from Burt Wolf.

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    mini ca ...

    Units: US | Metric

    Remoulade Sauce


    1. 1
      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.
    2. 2
      In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
    3. 3
      Season with the salt, pepper, and nutmeg.
    4. 4
      Add the cracker meal and stir well to combine thoroughly.
    5. 5
      Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
    6. 6
      Roll the cakes in additional cracker meal and place them on a baking pan.
    7. 7
      Refrigerate for at least 30 minutes before cooking.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
    11. 11
      -=Remoulade Sauce=-
    12. 12
      In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.

    Ratings & Reviews:

    • on November 14, 2010


      We made the remoulade sauce only - it was good! Seemed intense - only used about 1/2 of the paprika but it was good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2010


      I used this recipe specifically for the remoulade sauce and it was DELICIOUS! Loved the mixture of ingredients ~ will use this anytime I need remoulade!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2009

      WOW! This recipe is definately worth the time! The roumelade is also good for many other uses, use your creative mind and let it roll. I keep it on hand in my fridge like all my other condiments. Try it as a dipping sauce for Shrimp......YUM!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Mini Crab Cakes with Remoulade Sauce

    Serving Size: 1 (1023 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 93.8
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 1.5 g
    Cholesterol 27.5 mg
    Sodium 250.7 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.3 g
    Sugars 0.7 g
    Protein 3.4 g

    The following items or measurements are not included:


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