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Crab Cakes with Lemon Caper Remoulade

Crab Cakes with Lemon Caper Remoulade

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Servings: Serves 16Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 18 minutes

Ingredients: Add ingredients to List

Crab Cakes with Lemon Caper Remoulade
4 lb Mini sourdough baguette, Sunshine
51/4 lb Alaska king crab leg, raw
201/2 oz Medium shrimp, raw
2/3 cup Olive oil, salad or cooking
2 3/4 teaspoon Cloves garlic, minced
2/3 cup Fresh yellow onion, chopped
2/3 cup Celery, fresh, diced
2/3 cup Fresh sweet red bell peppers, chopped
1/3 cup Fresh lemon juice
23/4 teaspoon Worcestershire sauce
23/4 teaspoon Fresh parsley, chopped
23/4 teaspoon Fresh chives
23/4 teaspoon Fresh thyme
23/4 teaspoon Fresh dill weed, sprigs
23/4 teaspoon Fresh basil leaves, chopped
3/8 teaspoon Dried cayenne, ground
3/8 oz Kosher Salt

directions:

1. Process bread in food processor until consistency of coarse crumbs; set aside.
2. Remove crab meat from shells; tear into chunks and place in medium mixing bowl.
3. Purie shrimp in food processor; combine well with crab.
4. Heat olive oil in large sauti pan over medium heat. Sauti garlic, onion, celery and red pepper for 2 minutes. Gently fold vegetables into crab mixture.
5. Stir in lemon juice, Worcestershire and fresh herbs.
6. Gently fold half of bread crumbs into crab mixture. Season to taste with cayenne, salt and pepper.
7. Line a baking sheet with plastic wrap. Form crab mixture into cakes, about 1/4 cup crab mixture per cake; place on lined baking sheet.
8. Heat remaining oil in large sauti pan over medium heat. Lightly coat crab cakes with remaining bread crumbs and carefully add to pan; cook 3 minutes per side, or until golden brown. Cook crab cakes in 2 or 3 batches.
9. Remove crab cakes from pan; drain on plate lined with paper towel. Serve with Lemon-Caper Remoulade.

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Quantity Ingredients  
4 lb Mini sourdough baguette, Sunshine  
51/4 lb Alaska king crab leg, raw  
201/2 oz Medium shrimp, raw  
2/3 cup Olive oil, salad or cooking  
2 3/4 teaspoon Cloves garlic, minced  
2/3 cup Fresh yellow onion, chopped  
2/3 cup Celery, fresh, diced  
2/3 cup Fresh sweet red bell peppers, chopped  
1/3 cup Fresh lemon juice  
23/4 teaspoon Worcestershire sauce  
23/4 teaspoon Fresh parsley, chopped  
23/4 teaspoon Fresh chives  
23/4 teaspoon Fresh thyme  
23/4 teaspoon Fresh dill weed, sprigs  
23/4 teaspoon Fresh basil leaves, chopped  
3/8 teaspoon Dried cayenne, ground  
3/8 oz Kosher Salt  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 16
Base Nutrients
Calories 588 kcal (29%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (36%)
Saturated Fat 15 g (75%)
Cholesterol 119 mg (39%)
Sodium 2395 mg (99%)
Total Carbohydrates 78 g (26%)
Dietary Fiber 14 g (56%)
Protein 61 g (101%)
Vitamins
Vitamin A 375 IU (7%)
Vitamin C 34 mg (56%)
Minerals
Calcium 155 mg (3%)
Iron 21 mg (35%)
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