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Crab Cakes with Cajun Rémoulade

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.

Ingredients

  • Crab Cakes:
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons finely chopped green onions
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground red pepper
  • 1 large egg, beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 2 tablespoons canola oil
  • Cajun Rémoulade:
  • 1 cup plain fat-free Greek yogurt
  • 2 tablespoons chopped green onions
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons drained capers, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • Remaining Ingredient:
  • Lemon slices

Nutrition Information

  • calories 95
  • fat 3 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.9 g
  • protein 9.7 g
  • carbohydrate 6.5 g
  • fiber 0.4 g
  • cholesterol 52 mg
  • iron 0.5 mg
  • sodium 198 mg
  • calcium 55 mg

How to Make It

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

  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.

  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.

  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.

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