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Photo: Oxmoor House

Crab Cakes with Cajun 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.

Oxmoor House OCTOBER 2013

  • Yield: Serves 12 (serving size: 1 crab cake and about 2 teaspoons rémoulade)
  • Total:30 Minutes

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. 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.

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
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Crab Cakes with Cajun Rémoulade recipe

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