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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

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