Directions:
- To Make Jalapeno Remoulade: (Note: Makes about 1 1/4 cups. For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.).
- Whisk together all the ingredients in a mixing bowl; cover and refrigerate until needed.
- To Make Crab Cakes: Place the crab meat in a large mixing bowl and carefully pick through for shells; set aside.
- Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.
- Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients.
- Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight.
- When you are ready to cook the crab cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeño Remoulade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.79 Kcal (2130 kJ) | ||
| Calories from fat | 397.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.19g | 68% | |
|---|---|---|---|
| Cholesterol | 51.62mg | 17% | |
| Sodium | 951.05mg | 40% | |
| Potassium | 77.57mg | 2% | |
| Total Carbs | 9.72g | 3% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 17.59g | 35% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 0.8mg | 4% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 254.26 Kcal (1065 kJ) | ||
| Calories from fat | 198.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.08g | 68% | |
|---|---|---|---|
| Cholesterol | 25.8mg | 17% | |
| Sodium | 475.28mg | 40% | |
| Potassium | 38.76mg | 2% | |
| Total Carbs | 4.86g | 3% | |
| Sugars | 1.2g | 10% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 8.79g | 35% | |
| Vitamin C | 5.9mg | 20% | |
| Iron | 0.4mg | 4% | |
| Calcium | 16.2mg | 3% | |
* 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.
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