Rating: 4 stars
39 Ratings
  • 1 star values: 1
  • 2 star values: 5
  • 3 star values: 5
  • 4 star values: 11
  • 5 star values: 17

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.

Kathy Kitchens Downie, RD
Recipe by Cooking Light May 2010

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 2 crab cakes and 1 1/2 tablespoons rémoulade)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

292 calories; fat 22g; saturated fat 1.6g; mono fat 7.8g; poly fat 10.2g; protein 18.7g; carbohydrates 5g; fiber 0.5g; cholesterol 161mg; iron 1.2mg; sodium 571mg; calcium 53mg.
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