Lighter Crab Cakes w/ Spicy Remoulade

Lighter Crab Cakes w/ Spicy Remoulade

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crab cakes:

  • 2

    tablespoons finely chopped fresh chives

  • 1

    tablespoon chopped fresh flat-leaf parsley

  • tablespoons canola-based mayonnaise (such as Spectrum brand)

  • ½

    teaspoon grated lemon rind

  • 1

    tablespoon fresh lemon juice

  • ¼

    teaspoon freshly ground black pepper

  • teaspoon ground red pepper

  • 1

    large egg

  • cup panko (Japanese breadcrumbs)

  • 1

    pound lump crabmeat, drained and shell pieces removed

  • 1

    tablespoon olive oil, divided

  • Sauce

  • ¼

    cup canola-based mayonnaise

  • 1

    tablespoon chopped shallots

  • tablespoons capers, drained and chopped

  • 2

    teaspoons Creole mustard

  • 1

    teaspoon fresh lemon juice

  • ¼

    teaspoon ground red pepper

  • 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.


Nutrition

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