Crab Cakes With Remoulade

Here is an interesting lunch idea - serve tasty crab cakes with remoulade and crusty bread.

The ingredient of Crab Cakes With Remoulade

• 14 sao biscuits
• 3 x 170g cans crab meat
• 3 green onions thinly sliced
• 1 small red capsicum finely diced
• 2 eggs lightly beaten
• 1 cup whole egg mayonnaise
• 1 small lemon juiced
• 1 4 teaspoon cayenne pepper optional
• 1 cup flat leaf parsley finely chopped
• 2 tablespoons olive oil
• 3 gherkins finely chopped
• 2 teaspoons dijon mustard
• crusty bread to serve

The Instruction of crab cakes with remoulade

• roughly break sao biscuits and place in a food processor process until finely chopped transfer to a large bowl using your hands squeeze liquid from crab meat add crab meat onions capsicum eggs 1 4 cup mayonnaise 2 tablespoons lemon juice cayenne if using half the parsley and salt and pepper to sao biscuits mix until well combined
• using your hands shape mixture into eight 2cm thick patties cover and refrigerate for 15 minutes or until firm
• heat 1 tablespoon oil in a large non stick frying pan over medium heat cook patties in batches for 3 to 4 minutes each side or until golden adding more oil as required drain patties on paper towel transfer to a baking tray cover with foil to keep warm while cooking remaining patties
• place remaining 3 4 cup mayonnaise gherkins mustard remaining parsley and salt and pepper in a dipping bowl
• mix until well combined serve crab cakes with remoulade and crusty bread

Nutritions of Crab Cakes With Remoulade

calories: 597 739 calories
calories: 38 grams fat
calories: 7 grams saturated fat
calories: 39 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 25 grams protein
calories: 234 milligrams cholesterol
calories: 1810 34 milligrams sodium
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calories: nutritioninformation