Crab Meatballs with Remoulade Sauce

Crab meatballs are a nutritious dish that doesnt make you gain weight, and they can be served as an appetizer, main course, or side dish. The preparation is simple and quick. They are served with remoulade sauce, which enhances their flavor.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 0.25 bouquet Thyme, raw

Rakovi polpeti

  • 450 g Fish, crab, fresh

  • 1 piece Onion, raw

  • 4 pieces Onion, young

  • 110 g Breadcrumbs, dried

  • 0.75 teaspoons Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 0.25 teaspoons Spices, pepper, red or cayenne

  • 1 teaspoon Juice, lemon

  • 2 piece Egg, fresh

  • 170 g Butter, unsalted

  • 130 g Flour, Wheat, bread flour

Remuladna omaka

  • 190 ml Mayonnaise

  • 1 teaspoon Mustard

  • 2 teaspoons Carp, soaked

  • 1 piece Cucumbers, sour

  • 1.5 spoons Parsley, fresh

  • 0.5 spoons Spices, pehtran, crushed

  • 2 piece Fish, anchovy fillets in oil

Steps

  1. First, prepare the remoulade sauce. Finely chop the anchovy fillets, pickles, and capers, and place them in a small bowl. Add the remaining sauce ingredients and mix well to ensure all ingredients are evenly distributed. Store the sauce in the refrigerator until ready to use.

  2. Peel, wash, and chop the onion. Clean, wash, and chop the spring onion. Crack the eggs into a bowl and beat them. Cut two-thirds of the butter (110 g) into pieces, place it in a saucepan over low heat, and slowly melt it.

  3. Thoroughly inspect the crab meat and remove any pieces of cartilage or shell. Then, cut it into smaller pieces. Place the crab meat pieces in a bowl, add the onion, spring onion, breadcrumbs, salt, pepper, cayenne pepper, and lemon juice. Gently but thoroughly mix everything together. Add the eggs and melted butter, and mix well again.

  4. Divide the mixture into 8 equal parts. Shape each part into a meatball with a diameter of 5 cm and a thickness of 1 cm. Coat the meatballs in flour. Shake off any excess flour.

  5. Heat the remaining butter in a heavy-bottomed pan. It should be hot enough to start foaming. Place the meatballs in the pan, leaving about 1 cm of space between them. Cook them over medium heat for 4 minutes on each side until they are golden brown. Place the cooked meatballs on a plate lined with paper towels to absorb any excess fat.

  6. Wash, shake dry, and chop the parsley. Arrange the meatballs on a serving plate, sprinkle with parsley, and serve with the remoulade sauce.

Nutrition Information (Per 100g)

  • Calories: 220.5 kcal
  • Fat: 12.46 g
    • Saturated Fat: 7.13 g
  • Carbohydrates: 14.5 g
    • Sugars: 0.86 g
  • Protein: 9.87 g
  • Fiber: 0.63 g