Crab Cakes with Spicy Rémoulade

Crab Cakes with Spicy Remoulade Recipe
Oxmoor House
Bring restaurant-worthy crab cakes to the table in just 40 minutes tonight! We love the spice in our homemade rémoulade, but if you prefer a milder sauce, omit the red pepper.

Yield:

Serves 4 (serving size: 2 crab cakes and about 2 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 320
Fat 17 g
Satfat 1.2 g
Monofat 8.7 g
Polyfat 5 g
Protein 26.8 g
Carbohydrate 11.7 g
Fiber 0.9 g
Cholesterol 166 mg
Iron 1.5 mg
Sodium 555 mg
Calcium 133 mg

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

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.

Note:

Phoebe Wu,

April 2012
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