Crab Cakes with Spicy Rémoulade

best made one day ahead to allow flavors to marry. Best Results 1. Spend time picking through the crab for any hard shell pieces. Be careful not to break up those large, meaty chunks 2. After the mixture has chilled 30 minutes you can form the crab cakes easily with the aid of a 1/3 cup dry measuring cup. Quickly invert onto work surface 3. Gently press the crab cakes to a uniform thickness; this helps the cook evenly

Photo by Patty H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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 freshly ground black pepper

  • 1/8

    teaspoon ground red pepper

  • 1

    large egg

  • 1/3

    cup panko (Japanese breadcrumbs)

  • 1

    pound lump crabmeat, drained and shell pieces removed

  • 1

    tablespoon olive oil, divided

  • R[SPECIAL_CHAR

  • 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

  • 1/4

    teaspoon ground red pepper

  • 1/8

    teaspoon kosher salt

Directions

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 rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

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