Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 2 crab cakes and about 2 tablespoons sauce)

How to Make It

Step 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.

Step 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.

Step 3

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

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