Crab Cakes with Cajun Rémoulade

Photo: Oxmoor House

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.

Yield: Serves 12 (serving size: 1 crab cake and about 2 teaspoons rémoulade)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 9.7g
  • Carbohydrate: 6.5g
  • Fiber: 0.4g
  • Cholesterol: 52mg
  • Iron: 0.5mg
  • Sodium: 198mg
  • Calcium: 55mg

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

Preparation

  1. 1. To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine.
  2. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crab Cakes with Cajun Rémoulade Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy