Crab Cakes with Spicy Remoulade

I realized I have never posted a recipe for crab cakes.  That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.

Crab Cakes with Spicy Rémoulade

 

Crab cakes:

  • 1 pound jumbo lump crabmeat, shell pieces removed
  • 2 tablespoons finely chopped green bell pepper
  • 1 1/2 tablespoons canola mayonnaise
  • 1/4 teaspoon black pepper
  • 2 green onions, finely chopped
  • 1 large egg, lightly beaten
  • 1 cup bread crumbs, divided
  • 2 tablespoons canola oil, divided

Remoulade:

  • 1/4 cup canola mayonnaise
  • 2 teaspoons minced shallots
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon capers, chopped
  • 3/4 teaspoon champagne vinegar
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground red pepper

Begin by draining crab meat on a layer of paper towels. Combine crab meat, bell pepper, black pepper, green onions and the egg, tossing gently.

IMG_2701

Stir in 1/4 cup bread crumbs.

IMG_2702

Place remaining 3/4 cup bread crumbs in a shallow dish. (you can also use panko, I was just out)

IMG_2698

Divide crab mixture into 8 equal portions.

IMG_2703

Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add the patties and cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

IMG_2704 IMG_2705

To prepare rémoulade, combine 1/4 cup mayonnaise shallots, tarragon, parsley, Dijon mustard, capers, vinegar, white pepper, and red pepper; serve with crab cakes. (you can also use white wine vinegar instead of champagne vinegar)

IMG_2696

IMG_2700

The crunch of the bell pepper in the crab cakes was a really nice addition! I wish I had panko instead of normal bread crumbs because it would have really been nice in the recipe.

Crab Cakes with Spicy Rémoulade

The remoulade was so yummy! I changed the recipe from 1/4 teaspoon to 1/8 teaspoon but if you like spice, feel free to add a bit more for some kick.

Crab Cakes with Spicy Rémoulade

I served this with just some arugula but this would be nice with any sort of side salad.

 

Crab Cakes with Spicy Remoulade
Author: 
Recipe type: Seafood, Dinner, Weeknight Meal
Prep time: 
Cook time: 
Total time: 
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 bread crumbs, divided
  • 2 tablespoons canola oil, divided
Remoulade
  • ¼ cup canola mayonnaise
  • 2 teaspoons minced shallots
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1½ teaspoons Dijon mustard
  • ¾ teaspoon capers, chopped
  • ¾ teaspoon champagne vinegar
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon ground red pepper
Instructions
  1. Begin by draining crab meat on a layer of paper towels. Combine crab meat, bell pepper, black pepper, green onions and the egg, tossing gently.
  2. Stir in ¼ cup bread crumbs.
  3. Place remaining ¾ cup bread crumbs in a shallow dish. (you can also use panko, I was just out)
  4. Divide crab mixture into 8 equal portions.
  5. 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 the patties and cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
  6. To prepare rémoulade, combine ¼ cup mayonnaise shallots, tarragon, parsley, Dijon mustard, capers, vinegar, white pepper, and red pepper; serve with crab cakes. (you can also use white wine vinegar instead of champagne vinegar)
Nutrition Information
Serving size: 2 crab cakes and about 2 tablespoons sauce Calories: 346 Fat: 35.3 g Saturated fat: 3.4 g Trans fat: 0.1 g Carbohydrates: 7.2 g Sugar: 0.2 g Sodium: 888.7 mg Fiber: 3.1 g Protein: 2.9 g Cholesterol: 46.5 mg

 

Comments

Trackbacks

Share Your Thoughts

Rate this recipe:  

CommentLuv badge