Community Recipe
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Crab Cakes with Spicy Rémoulade Menu

Serves 4

Crab Cakes with Spicy Rémoulade

For a milder sauce, omit the red pepper. Serve with Mixed Greens Salad.

Photo by: Oxmoor House

Ingredients

Crab cakes:
1 pound jumbo lump crabmeat, shell pieces removed
2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons canola mayonnaise
1/4 teaspoon black pepper
2 green onions, finely chopped
1 large egg, lightly beaten
1 cup panko, divided
2 tablespoons canola oil, divided

Remoulade:
1/4 cup canola mayonnaise
2 teaspoons minced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 1/2 teaspoons Dijon mustard
3/4 teaspoon capers, chopped
3/4 teaspoon white wine vinegar
1/4 teaspoon ground red pepper
Mixed Greens Salad

Preparation

1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

Cooking Light APRIL 2012

Mixed Greens Salad

For delicate zucchini and yellow squash ribbons, draw a vegetable peeler down the length of the squash. For paper-thin shavings, use a mandoline.

This recipe goes with Garlicky Meatball Pasta, Tzatziki Chicken Salad, Crab Cakes with Spicy Rémoulade

Photo by: Photo: Levi Brown; Styling: Thom Driver

Ingredients

6 cups mixed baby salad greens
1 cup shaved summer squash (such as zucchini and yellow squash)

1/3 cup thinly sliced radishes
3 tablespoons bottled Italian vinaigrette dressing

Preparation

1. Combine greens, squash, radishes, and vinaigrette in a large bowl; toss gently to coat.

Cooking Light APRIL 2012

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Crab Cakes with Spicy Rémoulade Menu