Crab Cakes with Spicy Rémoulade

posted in: Seafood | 0

crab-cakes-with-spicy-remoulade

Crab cakes are something that I don’t make often, mainly because it’s an expensive dish to make. The crab meat alone for this recipe was $30. However, it’s much cheaper than four people ordering crab cakes in a restaurant. If you want to make them at home, this is a good recipe to try. There is not much filler, so every bite is full of crab goodness.

Crab Cakes with Spicy Rémoulade
Author: 
Recipe type: Seafood
Serves: 4
 
Ingredients
  • CRAB CAKES
  • 1 pound jumbo lump crabmeat, shell pieces removed
  • 2 tablespoons finely chopped green bell pepper
  • 1½ 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 light mayonnaise
  • 2 teaspoons minced shallots
  • 1 teaspoon chopped fresh tarragon or ½ tsp dried
  • 1 teaspoon chopped fresh parsley or ½ tsp dried
  • 1½ teaspoons Dijon mustard
  • ¾ teaspoon capers, chopped
  • ¾ teaspoon white wine vinegar
  • ¼ teaspoon ground red pepper
Instructions
  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 ¼ cup panko. Place remaining ¾ cup panko in a shallow dish.
  2. Divide crab mixture into 8 equal portions. Shape 4 portions into ¾-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 ¼ cup mayonnaise and remaining ingredients; serve with crab cakes.
Nutrition Information
Serving size: ¼ Calories: 320 Fat: 17g Saturated fat: 1.2 g Unsaturated fat: 13.7 g Trans fat: 0 Carbohydrates: 11.7 g Sodium: 555 mg Fiber: 0.9 g Protein: 26.8 g Cholesterol: 166 mg
10 Weight Watchers Smart Points per serving

 

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.

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Place remaining 3/4 cup panko in a shallow dish.

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Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko.

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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.

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

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I served the crab cakes with home made cole slaw.

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