Breadless Crab Cakes with Remoulade Sauce
Serving Size 5 crab cakes
Servings 12
- Amount Per Serving
- Calories 656
- % Daily Value *
- Total Fat 47g73%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 256mg86%
- Sodium 2485mg104%
- Potassium 637mg19%
- Total Carbohydrate 10g4%
- Dietary Fiber 0g
- Sugars 1g
- Protein 42g84%
- Vitamin A 11%
- Vitamin C 11%
- Calcium 18%
- Iron 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
Rough chop the scallops and shrimp and place into the large bowl of a food processor.
Add the eggs a pinch of salt and about 8-10 grinds of black pepper.
On low speed process the mixture until a fine paste has been achieved.
Remove the mixture from the food processor bowl to a mixing bowl.
Fold in the lumb crab meat and peppers and green onions.
Place in refrigerator until ready to cook.
Place all of the ingredients into a clean food processor bowl and process on medium speed for about 1 minute or until thoroughly combined.
Check the seasoning and adjust accordingly. Add some more hot sauce if you would like a little extra zing.
Remove from food processor to a serving bowl.
Preheat heat grill to medium heat or about 400f at the Grate Griddle surface. Lightly coat or spray the Grate Griddle with vegetable oil.
working in batches, spoon over sized tablespoon portions of the crab cake mixture onto the hot griddle.
Allow to cook for about 4 minutes or until crab cake begins to brown.
Once crab cakes have browned flip them over and allow to cook for an additional 2-3 minutes or until the crab cakes have firmed up nicely.
Remove to a serving platter and serve with the remoulade sauce for dipping.
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