Crab Cakes with Spicy Remoulade

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Fillers are keeped to a minimum with this fresh take on crab cakes. This lower-sodium, streamlined remoulade (there are no gherkins,anchovies, or green olives) is best made one day ahead to allow flavors to marry.

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Ingredients

  • Crab cakes:
  • 2 tablespoons finely chopped fresh
  • chives
  • 1 tablespoon chopped fresh flat-leaf
  • parsley
  • 1 1/2 tablespoons canola-based
  • mayonnaise (such as Spectrum brand) 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 large egg
  • 1 1/3 cup panko breadcrumbs
  • 1 pound lump crabmeat, drained
  • 1 tablespoon olive oil, divided
  • Remoulade:
  • 1/4 cup canola-based mayonnaise
  • 1 tablespoon chopped shallots
  • 1 1/2 tablespoons capers, drained and
  • chopped
  • 2 teaspoons Creole mustard
  • 1 teaspoon fresh lemon juice
  • 1 1/4 teaspoon ground red pepper
  • 1/8 teaspoon kosher salt

Preparation

Step 1

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

2. 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.

3. 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.

4. To prepare remoulade, combine 1/4
cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes. Yield: 4 servings (serving size: 2 crab cakes
and 1 1/2 tablespoons remoulade.

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