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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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!

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    • 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!

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    • 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!!!!

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    • on July 03, 2008

      This was great! I used steamed fish instead of crabmeat. I didn't have cracker meal so used panko instead. We loved the remoulade sauce. Will make it again. Its delicious when served piping hot.

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    • on February 03, 2008

      These were served as part of my Super Bowl Menu. Everyone loved them. A creole mustard was used for the cakes and the sauce. My yield was 24 appetizers which quickly disappeared.

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    Nutritional Facts for Mini Crab Cakes with Remoulade Sauce

    Serving Size: 1 (1180 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 93.8
     
    Calories from Fat 72
    77%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.5 g
    7%
    Cholesterol 27.5 mg
    9%
    Sodium 250.7 mg
    10%
    Total Carbohydrate 2.2 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.7 g
    2%
    Protein 3.4 g
    6%

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