Crab Cakes with Spicy Rémoulade

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 2 crab cakes and 1 1/2 tablespoons rémoulade)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 22g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 10.2g
  • Protein: 18.7g
  • Carbohydrate: 5g
  • Fiber: 0.5g
  • Cholesterol: 161mg
  • Iron: 1.2mg
  • Sodium: 571mg
  • Calcium: 53mg

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

Preparation

  1. 1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
  2. 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. 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. 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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