Crab Cakes with Spicy Remoulade

By chris5863

Ingredients

• Crab cakes:
• 2 tablespoons finely chopped fresh
• chives
• 1 tablespoon chopped fresh flat-leaf
• parsley
• 1112 tablespoons canola-based
• mayonnaise (such as Spectrum
• brand)
• 112 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 114 teaspoon freshly ground black
• pepper
• 1 Ia teaspoon ground red pepper
• 1 large egg
• 113 cup panko (Japanese
• breadcrumbs)
• 1 pound lump crabmeat, drained and
• shell pieces removed
• 1 tablespoon olive oil, divided
• Remoulade:
• 114 CUp canola-based mayonnaise
• 1 tablespoon chopped shallots
• 1112 tablespoons capers, drained and
• chopped
• 2 teaspoons Creole mustard
• 1 teaspoon fresh lemon juice
• 114 teaspoon ground red pepper
• 118 teaspoon kosher sa

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 'I,-cup dry measuring cup
with crab mixture. Invert onto work
surface; gently pat into a ~- inch - thick
patty. Repeat procedure with remaining
crab mixture, forming 8 cakes.
3. Heat 1Yz 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, teaspoons oil in pan . Repeat procedure
with remaining 4 crab cakes.
4. To prepare remoulade, combine %
cup mayonnaise and remaining ingre dients
in a small bowl; stir with a
whisk. Serve with crab cakes. Yield : 4
servings (serving size: 2 crab cakes
and 1'12 tablespoons remoulade).