Crab Cakes with Spicy Rémoulade

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 17g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 5g
  • Protein: 26.8g
  • Carbohydrate: 11.7g
  • Fiber: 0.9g
  • Cholesterol: 166mg
  • Iron: 1.5mg
  • Sodium: 555mg
  • Calcium: 133mg

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