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!
Crab Cakes with Spicy 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.
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- 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
- 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
- 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
- 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.
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