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Crab Cakes with Dill Remoulade
Simple crab patties served with a flavourful herb mayonnaise makes a perfect appetiser or canape.
Ingredients
- 500 grams crab meat or seafood sticks if you use the seafood sticks, blitz them in a food processor first
- ½ yellow pepper finely chopped
- ½ red pepper finely chopped
- ½ a large red onion finely chopped
- 2 tablespoon fresh dill chopped
- 60 grams mayonnaise
- 1 egg white
- 15 grams breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 eggs beaten
- 2 tablespoon flour
- 300 grams fresh white breadcrumbs made from day old bread
Dill Remoulade
- 2 teaspoon fresh dill finely chopped
- 2 teaspoon fresh lemon juice
- 2 tablespoon shallots finely chopped
- 180 grams Mayonnaise
Instructions
- Mix all the ingredients together and divide into 24 small cakes. Dip each cake in flour, then egg and then in the breadcrumbs, place on a baking tray lined with parchment and place in the fridge for a couple of hours to firm up.
- Make the Dill Remoulade by mixing all the ingredients together and leave for at least 30 minutes for the flavours to blend.
- Saute the crab cakes a few at a time, keeping them warm in the oven, then serve with the Dill Remoulade.
Nutrition
Calories: 594kcalCarbohydrates: 43gProtein: 26gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 106mgSodium: 1559mgPotassium: 383mgFiber: 3gSugar: 5gVitamin A: 469IUVitamin C: 38mgCalcium: 153mgIron: 4mg