Photo: Oxmoor House
Total Time
30 Mins
Yield
Serves 12 (serving size: 1 crab cake and about 2 teaspoons rémoulade)

Numerous variations of crab cakes exist, and this one takes its cue from Cajun cuisine. A quick sauté on the cooktop crisps them on the outside without saturating them in oil.

How to Make It

Step 1

To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine.

Step 2

Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty. Repeat procedure with remaining crab mixture, forming 12 cakes.

Step 3

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 2 minutes or until bottoms are golden. Carefully turn crab cakes; cook 2 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove crab cakes from pan; keep warm.

Step 4

To prepare rémoulade, combine 1 cup yogurt and next 6 ingredients (through red pepper) in a small bowl; stir with a whisk. Serve crab cakes with rémoulade and lemon slices.

Cooking Light Lighten Up, America!

Ratings & Reviews