- Calories 320
- Fat 17g
- Satfat 1.2g
- Monofat 8.7g
- Polyfat 5g
- Protein 26.8g
- Carbohydrate 11.7g
- Fiber 0.9g
- Cholesterol 166mg
- Iron 1.5mg
- Sodium 555mg
- Calcium 133mg
Crab Cakes with Spicy Rémoulade
Bring restaurant-worthy crab cakes to the table in just 40 minutes tonight! We love the spice in our homemade rémoulade, but if you prefer a milder sauce, omit the red pepper.
How to Make It
Step 1
To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
Step 2
Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
Step 3
To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.
Also appeared in: Cooking Light, April, 2012
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margek's Review
the best crab cakes ever. you can really taste the crab. they hold together fine, just refrigerate after putting together before frying.Remoulade sauce is very good. will make for company any time.
chefmurphy's Review
I didn't have any problems with the cakes holding together, and we really enjoyed this recipe. These were true, fresh tasting crab cakes (with more crab than filling). They were somewhat delicate and loose, but not unmanageable. The only issue I had with them was the cost of lump crab meat, which was very pricey at the time.
jazzwood's Review
The flavor is great! They would not hold together so I served the crab mixture over a bed of field greens with the remoulade. The whole recipe took about forty minutes when you include all the chopping, etc. The remoulade had a strong mustard taste so I will use 1 teaspoon next time. I used only 1/8 teaspoon of the ground red pepper.
Rand1204's Review
This is the first recipe I have ever felt compelled to review - these really are the best crab cakes I have ever made, and I've tried dozens of recipes. The remoulade was delicious, but the crab cakes were so good I almost didn't want to use it. I would like to say I made the recipe as written, but sadly, my cupboards were bare and I had literally less than a tablespoon of regular bread crumbs - no Panko in sight. I used crushed Wheat Thins...which was only a slightly better choice than Fiber One Cereal. In the end, though they were difficult to fry, the true flavor of the recipe still came through and I will definitely be keeping this recipe.
steponme's Review
The crab cakes were not too bready. Both the crab cakes and the remoulade; delicious.
dalexben's Review
Loved them! I had some leftover lump crabmeat and wanted to try a crab cake. I only had 4 oz. so I made little appetizer sized cakes. They were delicious! I can't wait to make a full recipe. I had to make a few changes as this what I had on hand: no capers, scallions instead of green onions, Gulden's mustard instead of Dijon.
leighcorra's Review
Easy and delicious! I used chopped red pepper and jalapeno in place of chopped green pepper - so good! And made my own remoulade with plain greek yogurt, sriracha, a little mayonnaise, parsley, mustard, capers and thes rest of the ingredients as above. Honestly better than anything I've had in a restaurant.
Olivia891207's Review
Very good! Love crab cakes & majority of all seafood. I am from MD so I have really high expectations of crab cakes, with that being said, these are very tasty & easy to make:)
leaavon's Review
Excellent recipe....the veggie salad really added to the over all presentation and flavor! Will be my go to recipe for crab cakes from now on!
kmalechuk's Review