Crab Cakes with Spicy Rémoulade

By Addie

Ingredients

• Crab cakes:
• 1 lb jumbo lump crabmeat, shell pieces removed
• 2 Tbsp green bell pepper, finely chopped
• 1 1/2 Tbsp light canola mayonnaise
• 1/4 tsp black pepper
• 2 green onions, finely chopped
• 1 large egg, lightly beaten
• 1 cup panko, divided
• 2 Tbsp canola oil, divided
• ...................................
• Remoulade:
• 1/4 cup light canola mayonnaise
• 2 tsp minced shallots
• 1 tsp fresh parsley, chopped
• 1 1/2 tsp Dijon mustard
• 3/4 tsp capers, chopped
• 3/4 tsp white wine vinegar
• 1/4 tsp crushed red pepper

Preparation

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.

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.

To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

Yield: 4 servings (2 crab cakes with 2 tablespoons remoulade).



Result: Great flavor and quick to throw together! These had a bit of trouble holding together, so don’t be gentle forming the patties! I thought I could get away without refrigerating the crab cakes before forming the patties and frying, but I have a hunch that that could be the trick to getting them to hold shape a bit better. With a bit of finesse, these held together just fine :) Quick & easy – love it!