| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 4 slices white sandwich bread, crusts removed
- 1 pound jumbo lump crabmeat, picked through for bits of shell
- 1/4 cup mayonnaise
- 2 green onions, finely chopped
- 2 teaspoons finely grated lemon zest
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seafood seasoning, such as Old Bay
- 1/4 teaspoon hot sauce, such as Tabasco
- Kosher salt and freshly ground black pepper
- 1 large egg, lightly beaten
- 5 tablespoons unsalted butter
- 1 small clove garlic, thinly sliced
- 1 pound baby spinach
- Cocktail Remoulade, for serving, recipe follows
- Lemon wedges, for serving
- 1/3 cup mayonnaise
- 1/3 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon whole grain mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons finely chopped capers
- 1 green onion, finely chopped
- Kosher salt and freshly ground black pepper
Instructions
- Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
- For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
- Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
- Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
- Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
- Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 616 |
| Total Fat | 44 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 29 g |
| Cholesterol | 208 mg |
| Sodium | 1398 mg |
Reviews
These are absolutely amazing, so easy to make. I added some “slap yo mama” spice and it’s amazing. Didn’t add any thing to the sauce, but I did mix it in the same bowl as the crabmeat. So there was a little lemon flavor in it and it was amazing ❤️
We absolutely love this recipe! Do not change a thing, sauce and cakes both excellent. Can be served with any type of greens, salad or sautéed. You won’t be disappointed!
Followed Valerie’s instructions. This was excellent.
These were so good! The remoulade sauce was awesome. I served them over shredded romaine (I didn’t have spinach), I dressed the romaine with olive oil, lemon juice, salt and pepper. We liked the crispy salad with the cakes and sauce. Yummy =]
This was fantastic. So nice to have more crab meat than filler. And the remoulade…. so good! This will be my go to, every single time.
Oh my word. So good! Crab cake is delish, but let’s talk about the remoulade. I could eat that on anything! It is the perfect accompaniment. A little tangy, a little sweet, it’s just perfect! Great recipe Valerie! We loved it!
These are great!!! Followed the recipe to the letter. The only thing I did different was bake them vice pan fry them. Once everything was mixed together I could tell they would not survive the flipping in the pan, so the decision was made to bake. They came out absolutely perfect. The remoulade save was the perfect compliment.
The remoulade sauce was outstanding. The flavor in the crab cakes is also very good but they fell apart when I was cooking them.
Excellent!!
These were awesome