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Crab cakes with remoulade
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious crab cakes paired with zesty remoulade sauce and crispy bread for a satisfying lunch.
Ingredients:
  • 14 biscuits
  • 3 x 170g cans crab meat
  • 3 green onions, thinly sliced
  • 1 small red capsicum, finely diced
  • 2 eggs, lightly beaten
  • 247.50 gm whole-egg mayonnaise
  • 1 small lemon, juiced
  • 1/4 tsp cayenne pepper, optional
  • 250.00 ml flat-leaf parsley, finely chopped
  • 3 gherkins, finely chopped
  • 11.80 gm dijon mustard
  • crusty bread, to serve
Instructions:
  • Crush Sao biscuits in a food processor until finely chopped. Move to a large bowl. Hand-squeeze liquid from crab meat. Combine crab, onions, capsicum, eggs, 1/4 cup mayonnaise, 2 tbsp lemon juice, cayenne (optional), half the parsley, salt, and pepper with the biscuits. Mix thoroughly.
  • Shape the mixture into eight 2cm-thick patties using your hands. Chill in the refrigerator, covered, for 15 minutes or until firm.
  • In a large non-stick pan over medium heat, heat 1 tablespoon of oil. Cook patties in batches for 3 to 4 minutes per side until golden, adding more oil as needed. Place cooked patties on a paper towel to drain, then transfer to a baking tray and cover with foil to keep warm while cooking the rest.
  • Combine the remaining 3/4 cup of mayonnaise, gherkins, mustard, the rest of the parsley, and a pinch of salt and pepper in a serving bowl.
  • Combine ingredients thoroughly until fully incorporated. Serve the crab cakes alongside tangy remoulade sauce and a side of crusty bread.

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