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Crab Cakes and Remoulade Sauce

Crab Recipes

Bumble Bee Recipes - Crab Cakes and Remoulade Sauce

Crab Cakes and Remoulade Sauce

Servings: Serves 4


2 cans (6 oz) White or Lump Crabmeat, drained
1 large egg, beaten
1 teaspoon Worcestershire Sauce
1/2 teaspoon dry mustard
1/2 cup dry bread crumbs
1/4 cup chopped green onion
2 tablespoons vegetable oil (for cooking)
Remoulade Sauce: makes 3/4 cup
1/2 cup ketchup
1/4 cup light mayonnaise
2 tablespoons creamed horseradish


Prepare Remoulade sauce, combine ketchup, mayonnaise and horseradish. Stir well. Set aside and refrigerate. In large bowl, combine crab, egg, Worcestershire, mustard, bread crumbs and green onion. Divide mixture and press firmly to form into four crab cakes. Heat oil in skillet and saute crab cakes 1 – 2 minutes each side until golden brown. Serve crab cakes with Remoulade sauce. Makes 4 patties (about 3 1/2 inch patty x 1/2 inch thick).

Nutrition Information

For one serving (154g) crab cake and sauce: Calories 260 (from Fat 130), Fat 15g (Saturated 2.5g), Trans Fat 0g, Cholesterol 120mg, Sodium 940mg, Total Carbohydrate 20g, Fiber 1g, Sugars 9g, Protein 14g.

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