Numerous variations of crab cakes exist, and this one takes its cue from Cajun cuisine. A quick sauté on the cooktop crisps them on the outside without saturating them in oil.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
30 mins
Yield:
Serves 12 (serving size: 1 crab cake and about 2 teaspoons rémoulade)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine.

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  • Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty. Repeat procedure with remaining crab mixture, forming 12 cakes.

  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 2 minutes or until bottoms are golden. Carefully turn crab cakes; cook 2 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove crab cakes from pan; keep warm.

  • To prepare rémoulade, combine 1 cup yogurt and next 6 ingredients (through red pepper) in a small bowl; stir with a whisk. Serve crab cakes with rémoulade and lemon slices.

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Nutrition Facts

95 calories; fat 3g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.9g; protein 9.7g; carbohydrates 6.5g; fiber 0.4g; cholesterol 52mg; iron 0.5mg; sodium 198mg; calcium 55mg.