Emily Jane Shepherd
September 21, 2012

Join us each day as our team of editors and contributors cook through the MyRecipes America’s Favorite Food cookbook, released on September 11, 2012.

Quick-cooking and relatively simple to prepare, I love fixing crab cakes for a nice change from our usual run of weeknight dinners.  For seafood lovers, they're a great way to get that fresh-from-the-sea fix.  So when I saw the gorgeous looking Crab Cakes with Spicy Rémoulade recipe in our new cookbook, I just had to try them!

Although usually associated with pricey dinners out, crab cakes are actually a pretty simple dish: simply combine the ingredients in a bowl, press the crab mixture into patties, and pan-fry in a skillet until golden brown.  This recipe dresses up the basic idea with fresh herbs, freshly grated lemon rind and freshly squeezed lemon juice, and lump crab meat.  (In a budget pinch, you could use imitation crab meat).  I took our users' advice and substituted green onions for the chives - we're not huge fans of chives, and I figured we'd find more uses later in the week for green onions.

The next step was to chop up the parsley.  Here's an easy kitchen tip I picked up from one of our food stylists at a photo shoot: When a recipe calls for chopped herbs, simply cut a nice bunch of them and place in a measuring cup, then use kitchen shears to cut the herbs into small pieces.  It's a whole lot easier than using a cutting board!

Next I needed to grate the lemon rind with a microplane and squeeze the fresh juice:

Once all the ingredients were in the bowl, it was time to prepare the patties:

And then pan-fry them in hot olive oil.  For best results, use a cast-iron skillet:

Although the recipe recommends preparing the rémoulade a day ahead of time to allow the flavors to marry, I didn't have that extra time - and it was still quite good.  I tend to play a little loosey-goosey with measurements in forgiving recipes like this one, so I added more Creole mustard, lemon juice, and ground red pepper to really give it an extra-spicy kick.

I served the crab cakes and rémoulade with a simple salad and boiled corn - the perfect ending to a late summer dinner.

The MyRecipes America’s Favorite Food cookbook is now available in stores. Order your copy from Amazon or Barnes & Noble (ebooks are available!) and Cook the Book with us on your blog! #CooktheBook

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