American cuisine

Easy

Crab Cakes With Remoulade Sauce Over Lemon Arugula

Name: Crab Cakes With Remoulade Sauce Over Lemon Arugula
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: Sauce; 3/4 cup Mayonnaise; 3 tbsp. Relish; 3 tsp. Dijon mustard; 3 tbsp. Ketchup; 3 tbsp. Capers, minced; 1 large Lemon juice; 1/4 tsp. Salt; 1/8 tsp. Pepper; Crab Cake; 1 lb. Jumbo lump crab; 1 small Shallot, minced; 2 tsp. Dijon mustard; 1 cup Bread crumbs; 3 tbsp. Mayonnaise; 1 large Egg; 2 tbsp. Parsley, minced; 2 tsp. Old bay seasoning; 2 cloves Garlic, minced; 1 large Lemon zest; 1/2 tsp. Paprika; 1 tsp. Worstchire; 1/4 tsp. Salt; 1/4 tsp. Pepper; Lemon Arugula; 2 tbsp. Olive oil; 1 handful Arugula; 1 tsp. Salt; 1 tsp. Pepper

Delicious and crunchy homemade crab patties, with a soft and delicate inside. made in a jiffy. The creamy, tangy remoulade is the perfect accompaniment just lightly pan-fry your crab cakes on both sides for that golden outer layer.

Chef Alex Treen

RATING LIKE SAVE PRINT

Crab Cakes With Remoulade Sauce Over Lemon Arugula

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 25 min

TOTAL TIME: 45 min

8 SERVING

Ingredients:

Sauce
3/4 cup Mayonnaise
3 tbsp. Relish
3 tsp. Dijon mustard
3 tbsp. Ketchup
3 tbsp. Capers, minced
1 large Lemon juice
1/4 tsp. Salt
1/8 tsp. Pepper
Crab Cake
1 lb. Jumbo lump crab
1 small Shallot, minced
2 tsp. Dijon mustard
1 cup Bread crumbs
3 tbsp. Mayonnaise
1 large Egg
2 tbsp. Parsley, minced
2 tsp. Old bay seasoning
2 cloves Garlic, minced
1 large Lemon zest
1/2 tsp. Paprika
1 tsp. Worstchire
1/4 tsp. Salt
1/4 tsp. Pepper
Lemon Arugula
2 tbsp. Olive oil
1 handful Arugula
1 tsp. Salt
1 tsp. Pepper

Directions:

Step 1

Lets first start our Remoulade first so all of our flavors can settle and marinate with each other. In a mixing bowl whisk together, mayonnaise, relish, dijon mustard, ketchup, capers, and lemon juice. Season with Salt and peper and cover and place to side.

Step 2

Start chopping all of our yellow onion, shallots, parsley, bell peppers, lemon zest, garlic. The crab meat might be thiick peices, in that case give a nice fine chop so it will mix better with all our ingredients.

Step 3

In a large mixing bowl we will combine all of our chopped veggies and crab. Add our bread crumbs, egg, dijon mustard, mayonaise, paprika, worstchire, lemon zest, old bay seasoning, Salt and pepper. Try not to over mix but enough that the patties will taste the same.

Step 4

In a non stick Pan start heating up our oil usually about 1/4 deep. Make our crab cakes around 1/4 cup or desired size. When oil is hot place a couple patties in in pan and cook each side 2-3 minutes until they are crispy golden brown. Remove and place on tray with paper towel to absorb extra oil.

Step 5

In small mixing bowl mix arugula with oil and salt and pepper. Put the salad on the plate and top with crab cake. Enjoy!