Click the check box next to“Add Recipe to My List” for the recipes you would like to make. Then click the “Print My Recipes & Grocery List” button for a print-friendly version of each and a categorized grocery list. Enjoy!

Quick Crab Cakes with Sweet Red Pepper Remoulade

LOGIN TO SAVE RECIPES
ADD RECIPE TO MY LIST
SEND TO A FRIEND
Servings: 4          Prep Time: 20 min.          Cook Time: 20 min.
Our favorite part of this dish is the Sweet Remoulade sauce which is drizzled over the crab cakes and a bed of greens. The crab cake recipe is quick enough for a weeknight and still delicious.
 

INGREDIENTS

image

DIRECTIONS

• 1/2 cup(s) mayonnaise, light
• 1 package(s) Old Bay Seasoning packet for crab cakes
• 1 lb jumbo lump crabmeat
• 4 tbsp olive oil
• 1 roasted red pepper, coarsely chopped
• 1 shallot(s), coarsely chopped
• 2 tsp sugar
• 2 tbsp apricot preserves
• 2 tbsp red wine vinegar
• 1 package(s) lettuce spring mix
• 1 lemon(s)
image
1. Preheat oven to 350 degrees.
2. Gently mix crab, mayo and Old Bay Seasoning packet for crab cakes. Shape into 6 patties, season with a little more old bay and pepper, and cook in a skillet sprayed with cooking spray over medium heat (4 - 5 minutes per side or until browned). Put in oven for about 5 - 10 minutes before serving.
3. While crab cakes are in the oven, combine roasted red pepper, shallots, sugar, preserves and red wine vinegar in a food processor (or blender). Add olive oil. Season with salt and pepper.
4. Place bed of greens on each plate drizzled with remoulade. Top with crab cake and a lemon wedge. Serve with extra remoulade on the side.
image
Suggested Side:  sourdough bread
image

image

Recipe Comments

Amy at 6/29/2009 7:43:32 AM
This is the BEST recipe. I couldn't believe how easy it was to make. It took a friend making it for me to really see how easy and quick this recipe is. PLUS delicious. We liked it with the mini-crabcakes (and more of them) than the regular sized crab cakes.
image
image

image

Recipe Photos

image
image