Crab Cakes with Spicy Rémoulade

Crab Cakes with Spicy Rémoulade

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crab cakes:

  • 1

    pound jumbo lump crabmeat, shell pieces removed

  • 2

    tablespoons finely chopped green bell pepper

  • tablespoons canola mayonnaise

  • ¼

    teaspoon black pepper

  • 2

    green onions, finely chopped

  • 1

    large egg, lightly beaten

  • 1

    cup panko, divided

  • 2

    tablespoons canola oil, divided

  • Remoulade:

  • ¼

    cup canola mayonnaise

  • 2

    teaspoons minced shallots

  • 1

    teaspoon chopped fresh tarragon

  • 1

    teaspoon chopped fresh parsley

  • teaspoons Dijon mustard

  • ¾

    teaspoon capers, chopped

  • ¾

    teaspoon white wine vinegar

  • ¼

    teaspoon ground red pepper

  • Mixed Greens Salad

Directions

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


Nutrition

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