Crab Cake Salad With Remoulade Dressing Recipes

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CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 22

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
  • In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
  • Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

BAKED CRAB CAKES WITH REMOULADE



Baked Crab Cakes with Remoulade image

Baked crab cakes have all the flavor of fried cakes--but not the fat.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 20

1/4 sweet onion, peeled, quartered
2 cloves garlic, peeled
1 teaspoon salt-free Cajun seasoning
2 teaspoons smoked paprika
3/4 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup reduced-fat mayonnaise
1 teaspoon low-sodium soy sauce
1/2 teaspoon Sriracha sauce
1/2 teaspoon salt-free Cajun seasoning
1 cup finely chopped red bell pepper
1/4 cup finely chopped green onions (4 medium)
1 lb canned lump crabmeat, drained
1 1/4 cups Progresso™ panko crispy bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
  • Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
  • Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
  • Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE



Maryland-Style Crab Cakes with Horsey Remoulade image

Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.

Provided by Jen Stimmel Opperman

Time 1h15m

Yield 4

Number Of Ingredients 17

1 pound lump crabmeat, picked over for pieces of shell
½ cup mayonnaise (such as Hellmann's®)
3 stalks green onion, minced
1 large egg
1 medium lemon, juiced
1 small jalapeno pepper, seeded and finely chopped
2 ½ tablespoons panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon Worcestershire sauce
½ teaspoon ground ginger
½ teaspoon Dijon mustard
⅔ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons horseradish sauce
2 tablespoons ketchup
1 cup panko bread crumbs, or as needed
¼ cup grapeseed oil for frying, or as needed

Steps:

  • Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
  • Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
  • Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
  • Serve immediately with remoulade.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g

REMOULADE FOR CRAB CAKES



Remoulade For Crab Cakes image

Remoulade For Crab Cakes takes seafood the next level. It's a delicious mayonnaise based recipe from Louisiana, kicked up with horseradish.

Provided by Jordan

Categories     Condiment

Time 5m

Number Of Ingredients 9

1/4 cup mayonnaise
1/4 cup dijon mustard
1 teaspoon sweet pickle relish
1 tablespoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
1 tablespoon chives, (minced)
1-2 teaspoons horseradish
1 garlic clove, (minced)
2 tablespoons lemon juice

Steps:

  • In a small food processor or mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, Old Bay, Worcestershire sauce, chives, horseradish, minced garlic, and lemon juice until fully combined.
  • Serve immediately or chill for 1 hour before serving.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition Facts : Calories 58 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 148 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

CRAB CAKE SALAD WITH REMOULADE DRESSING



Crab Cake Salad With Remoulade Dressing image

Don't let the long list of ingredients scare you . . . many of them are duplicates. It's not a difficult recipe to make. Recipe comes from the Armadillo Grill in Phoenix. If you can't find Old Bay where you live here's a recipe to make your own Recipe #15562.

Provided by Galley Wench

Categories     Salad Dressings

Time 40m

Yield 4 serving(s)

Number Of Ingredients 29

1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon horseradish sauce
1 tablespoon ketchup
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (to taste)
1 teaspoon garlic, finely chopped
2 tablespoons chives, finely chopped (or green onion tops)
1 tablespoon red onion, finely chopped
1 tablespoon capers
1 teaspoon cayenne pepper (to taste)
3 tablespoons lime juice
salt (to taste)
pepper (to taste)
4 cups romaine lettuce, torn into pieces
2 tomatoes, halved and sliced
1/2 red onion, slivered
1 cup fresh crabmeat, drained well
2 tablespoons red bell peppers, diced
1 tablespoon chives, chopped (or green onion tops)
1 tablespoon red onion, diced
1 teaspoon Old Bay Seasoning (Old Bay Seasoning #2)
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 eggs
1 tablespoon mayonnaise
1 cup breadcrumbs
2 tablespoons vegetable oil

Steps:

  • Dressing:.
  • Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use.
  • Salad:.
  • Toss vegetables and refrigerate until crab cakes are cooked.
  • Crab Cakes:.
  • Make sure crab meat is dry.
  • In bowl, combine all ingredients except bread crumbs.
  • Form into 8 small (or 4 large) crab cakes.
  • Dredge in crumbs.
  • Heat oil in skillet medium high and carefully brown cakes on both sides.
  • Drain on paper towels.
  • Assemble Salad Plates:.
  • Divide the lettuce between salad plates.
  • Top each with dressing and crab cakes.
  • Serve immediately.

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