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Crab Cakes with Spicy Rémoulade

Crab Cakes with Spicy Remoulade
Oxmoor House
Hands-on time 20 mins
Total time 20 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  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.

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  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.