Crab Cakes with Cajun Rémoulade

Oxmoor House
Crab Cakes with Cajun RémouladeRecipe
Photo: Oxmoor House
Numerous variations of crab cakes exist, and this one takes its cue from Cajun cuisine. A quick sauté on the cooktop crisps them on the outside without saturating them in oil.
Serves 12 (serving size: 1 crab cake and about 2 teaspoons rémoulade)


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Crab Cakes:
1/4 cup finely diced red bell pepper
2 tablespoons finely chopped green onions
1/2 teaspoon dry mustard
1/4 teaspoon celery seeds
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
1 large egg, beaten
1 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
2 tablespoons canola oil
Cajun Rémoulade:
1 cup plain fat-free Greek yogurt
2 tablespoons chopped green onions
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons drained capers, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
Remaining Ingredient:
Lemon slices


Total: 30 Minutes

1. To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine.

2. Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty. Repeat procedure with remaining crab mixture, forming 12 cakes.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 2 minutes or until bottoms are golden. Carefully turn crab cakes; cook 2 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove crab cakes from pan; keep warm.

4. To prepare rémoulade, combine 1 cup yogurt and next 6 ingredients (through red pepper) in a small bowl; stir with a whisk. Serve crab cakes with rémoulade and lemon slices.

Created date

September 2013

Nutritional Information

Calories 95
Fat 3 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.9 g
Protein 9.7 g
Carbohydrate 6.5 g
Fiber 0.4 g
Cholesterol 52 mg
Iron 0.5 mg
Sodium 198 mg
Calcium 55 mg