To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.
just made this one and it got raves. I used more crab and cut the breadcumbs a bit. For the sauce I whipped up a homemade mayo to use with the rest of the recipe as written. Plated on the bed of arugula and it looked and tasted great. Made a rice n beans side for it too. Definitely a keeper.
I really love this recipe! It is quick and easy. I used two cans of lump crab meat and then added bread crumbs gradually until mixture reached desired consistency (didn't need a full cup). With a little Remoulade and a squeeze of lemon...delish!!!
This is a super easy, quick, and cheap (when using imitation crab) meal! I cut down the bread crumbs to 3/4 cup. For the remolade, in place of the mayo/milk i used 2 TB FF mayo and 1 TB FF plain yogurt the capers, red pepper, garlic, and a dash of old bay seasoning.
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