Creole King Crab Cakes

Recipe

Main Dish
Creole King Crab Cakes

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User Rating

3.46 out of 5 stars
Rate it:
103 ratings

Recipe Data

4
Servings
15min
Prep
25min
Total

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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. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. Preheat broiler on HIGH. Line a baking sheet with foil; lightly spray foil with nonstick cooking spray.

    2. 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.

    3. 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%

    Recipe Source:

    Seasons December 2019