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Crab Cakes with Spicy Rémoulade

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 2 crab cakes and 1 1/2 tablespoons rémoulade)
We keep fillers to a minimum with this fresh take on crab cakes. This lower-sodium, streamlined rémoulade (there are no gherkins, anchovies, or green olives) is best made one day ahead to allow flavors to marry.

Ingredients

  • Crab cakes:
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 large egg
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 tablespoon olive oil, divided
  • Rémoulade:
  • 1/4 cup canola-based mayonnaise
  • 1 tablespoon chopped shallots
  • 1 1/2 tablespoons capers, drained and chopped
  • 2 teaspoons Creole mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 292
  • fat 22 g
  • satfat 1.6 g
  • monofat 7.8 g
  • polyfat 10.2 g
  • protein 18.7 g
  • carbohydrate 5 g
  • fiber 0.5 g
  • cholesterol 161 mg
  • iron 1.2 mg
  • sodium 571 mg
  • calcium 53 mg

How to Make It

  1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

  2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

  3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

  4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.