Crab Cakes with Spicy Remoulade

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Ingredients:

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

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.

By RecipeOfHealth.com