Preheat broiler on HIGH. Line a baking sheet with foil; lightly spray foil with nonstick cooking spray.
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
|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
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.
Combine honey and lemon juice; gently toss with arugula. Serve crab cakes with remoulade sauce, arugula, and lemon wedges.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 130mg
- Sodium: 600mg
- Total Carbohydrates: 14g
- Protein: 27g