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.
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
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
How to Make It
To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
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.
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.
To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.
We thought these were great for a quick simple crab cake and the remoulade deserves 5 stars! I did use old bay in place of red pepper and, because my grocery store did not offer creole mustard, whole grain country dijon mustard instead. I had no problems at all keeping the crab cakes together. Served with hericot verts (french green beans). I think it would be great with zucchini/squash, asparagus, etc. We will definitely make this again!
From my experience making crab cakes frequently, here are some SUGGESTIONS to KEEP TOGETHER: Choose a crab meat other than lump (I prefer claw). After mixing all wet ingredients, add crab and mix well, put in the fridge, THEN gentle fold in panko immediately prior to cooking (I did use a bit more panko - maybe another Tablespoon or two). Do not over mix or over handle. Allow tops of each crab cake to be a "mound" when forming, then ever so gently slightly flatten after flipping. I did not have a single cake fall apart using the above method!
I have made this a few times and it is perfect!! The sauce is excellent and it rates 2 thumbs up with my children. I find that shaping them in balls and then pressing into patties after you place them in the pan helps hold them together a little more.
These have GREAT potential - love the sauce and the crab cake ingredients - but like the other reviewers they do not hold together well. After reading the reviews, I mixed it up and chilled it for the 30 minutes, then made them into cakes and chilled for another hour. But that didn't help. I think next time I'm going to use another egg as I definitely want to find a way to make them work!!
Excellent crab flavor. Used 2 eggs because we had more than 1# of crab which may have helped hold the patties together. I thought the sauce was a bit salty and preferred the crab cakes without the sauce. A squeeze of fresh lemon might be the best condiment.
This has an excellent taste. Things I changed: I left out the capers, we don't like them. The Creole mustard, I made out of two teaspoons Dijon mustard and 1/2 teaspoon Creole seasoning, really how many types of mustard can you own?, I left out the salt.
I used light mayonnaise, again how many types of one product should one own? The crab cakes fell apart, so I did not give it a better rating.
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