New Orleans Crab-cakes Recipe

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New Orleans Crab-cakes
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Ingredients
22
Count
Nutrition
332
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
  2. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.
  3. Check the crabmeat for pieces of shell and put in a large clean bowl.
  4. Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
  5. Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
  6. Gently work into little cakes and bread them with more bread crumbs. Set aside.
  7. Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
  8. Blonde Remoulade:
  9. 1 cup mayonnaise
  10. 1 tablespoon red bell pepper, finely chopped
  11. 3 tablespoons green onion, finely chopped
  12. 1 garlic clove, finely chopped
  13. 1 1/2 tablespoons Creole mustard
  14. 1/2 teaspoon Creole seasoning
  15. 1 teaspoon capers, roughly chopped
  16. 3 tablespoons parsley leaves, finely chopped
  17. 1 teaspoon hot sauce (recommended Crystal's)
  18. 1 teaspoon lemon juice
  19. Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
  20. *Cook's Note: It's best if you can make it the day before. Using a food processor will make your sauce watery.
  21. Yield: 6 to 8 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 332.18 Kcal (1391 kJ)
Calories from fat 77.23 Kcal
% Daily Value*
Total Fat 8.58g 13%
Cholesterol 17.33mg 6%
Sodium 1300.06mg 54%
Potassium 396.31mg 8%
Total Carbs 48.99g 16%
Sugars 5.03g 20%
Dietary Fiber 4.37g 17%
Protein 14.16g 28%
Vitamin C 24mg 40%
Vitamin A 0.3mg 10%
Iron 9mg 50%
Calcium 166.9mg 17%
Amount Per 100 g
Calories 156.54 Kcal (655 kJ)
Calories from fat 36.4 Kcal
% Daily Value*
Total Fat 4.04g 13%
Cholesterol 8.17mg 6%
Sodium 612.67mg 54%
Potassium 186.77mg 8%
Total Carbs 23.09g 16%
Sugars 2.37g 20%
Dietary Fiber 2.06g 17%
Protein 6.67g 28%
Vitamin C 11.3mg 40%
Vitamin A 0.1mg 10%
Iron 4.2mg 50%
Calcium 78.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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