Crab Cakes with Spicy Remoulade

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  • Crab Cakes with Spicy Remoulade
  • Cooking Light May 2010
  • Had a can of crabmeat in the freezer and decided on a whim to make these. Now first let me say they would have been even better with lump crabmeat but they were still great. The sauce/ remoulade makes it!  Both the crabcakes and the sauce would be better made a day ahead then cook the crabcakes when ready to serve as the flavors would meld better.
  • . 
  • Crab cakes:

  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons canola-based mayonnaise
  • 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 
  • SAUCE
  • 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. 1. To prepare crab cakes, combine first 8 ingredients.  Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

  4. 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.
  5. OK so here in the pictures is another free styling oops moment --yes that idea of using a measuring cup would have been awesome and I used additional panko breadcrumbs on the outside before frying.
  8. 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.
  10. 4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. 
  12. Serve with crab cakes

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