Crab Cakes With Spicy Rémoulade Recipe

Name: Crab Cakes With Spicy Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; Remoulade:; 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

Servings: persons

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
Remoulade:
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

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

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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), and more.

Yes, Crab Cakes With Spicy Rémoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes With Spicy Rémoulade

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