Preheat broiler on HIGH. Line a rimmed baking sheet with foil; lightly spray foil with nonstick cooking spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Are crab cakes better as an appetizer or a main dish. We think main dish. Mostly because we can't get enough of these Cajun-spiced crab cakes with fresh arugula.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee large egg, lightly beaten | ||
| 2 ½ tbsp. Hy-Vee Select chipotle mayo sandwich spread | ||
| 1 tbsp. fresh parsley, finely chopped | ||
| 1 tsp. Cajun seasoning | ||
| ½ tsp. Hy-Vee cracked black pepper | ||
| ½ tsp. Hy-Vee Dijon mustard | ||
| 3 slice(s) Hy-Vee white sandwich bread, crusts removed and finely chopped | ||
| ¼ c. celery, finely chopped | ||
| 1 lbs. Alaskan King crabmeat, shelled | ||
| 1 tsp. Hy-Vee honey | ||
| 1 tsp. fresh lemon juice, plus lemon wedges for serving | ||
| 2 c. arugula | ||
| Bottled Louisiana remoulade seafood sauce, for serving |
Things To Grab
- Baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Small bowl
- Medium bowl
Directions
Combine egg, chipotle mayo, parsley, Cajun seasoning, black pepper, and Dijon mustard. Stir in bread and celery. Carefully add crabmeat to mixture. Shape into 8 patties; place on prepared baking sheet.
Place baking sheet under broiler 6 in. from heat. Broil 8 to 9 minutes or until golden brown.
Combine honey and lemon juice; gently toss with arugula. Serve crab cakes with remoulade sauce, arugula, and lemon wedges.
Nutrition facts
Servings
240 Calories per serving
2 crab cakes
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 130mg
- Sodium: 600mg
- Total Carbohydrates: 14g
- Protein: 27g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 2%