Photo: David Holifield
Simple crab cakes with fennel remoulade
15 ingredients
Serves 4
openrecipes
Impressive to look at but surprisingly easy to make, try this smart, summery dish, ready in less than an hour
Estimated Nutrition (whole recipe, rough)
724
Calories
23g
Protein
19g
Fat
117g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g cooked white crabmeat
- 3 tbsp mayonnaise
- 2 spring onions , finely chopped
- 3 tbsp chopped flat-leaf parsley
- 2 eggs , beaten
- fresh breadcrumbs
- butter
- 1 fennel bulb , finely shredded
- 2 small shallots , finely sliced
- 2 tbsp chopped flat-leaf parsley
- 4 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp capers , rinsed
- 1 tbsp chopped gherkins or cornichons
- 1 lemon , juiced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes