Rating: 4 stars
40 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 1

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.

Recipe by Cooking Light May 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

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.

    Advertisement
  • 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.
Advertisement