Yum! Crab Cakes with Remoulade

I love crab cakes. What’s not to like? But one thing that bothers me about ordering them at restaurants is that you’ll occasionally get one that’s loaded with “filler” — aka, breadcrumbs. Total bummer. The crabbier the better, I always say. So why not make them yourself?

I’ve made this recipe a handful of times and it always turns out delicious. Plus it feels like you’re eating something special, which is a perk — especially when your husband doesn’t know how easy they were to make. Work that in your favor, ladies.

Crab Cakes with Remoulade Sauces (makes 2 – 4 cakes)

Adapted from Cooking Light

What you need:

For the crab cakes:

  • 1 tablespoon olive oil
  • 1 cup panko breadcrumbs
  • 1/2 cup thinly sliced scallions (about 4 scallions)
  • 1/2 pound lump crabmeat
  • 2 tablespoons capers, drained
  • 1 tablespoon Dijon mustard
  • Zest of one whole lemon, plus 1 tablespoon of juice
  • 1 large egg
  • Salt and pepper, to taste

For the remoulade:

  • 1/3 cup low-fat mayo
  • 2 teaspoons milk
  • 1 clove of garlic, pressed
  • 1 tablespoon capers, drained
  • Salt and pepper, to taste

How you do it:

  1. Preheat a large skillet with one tablespoon of olive oil over medium-high heat.
  2. Combine breadcrumbs, scallions, crabmeat and capers in a large bowl. Add mustard, lemon juice, lemon zest, salt, pepper and egg, stirring to combine.
  3. Divide the mixture into 2 – 4 even portions (I made 3), shaping each into a 1-inch thick cake.
  4. Add crab cakes to skillet, cooking until brown — approximately 4 minutes per side. Be very careful when handling or fipping the cakes to prevent them from breaking.
  5. Meanwhile, to prepare the remoulade sauce, combine all ingredients in a small bowl.
  6. Serve crab cakes topped with a spoonful of remoulade sauce and a squeeze of fresh lemon juice.

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8 thoughts on “Yum! Crab Cakes with Remoulade

  1. I also love crab cakes, and I agree about restaurant crab cakes sometimes disappointing with too much filler. I’ve made my own once or twice but I always have trouble with them falling apart in the pan. Maybe chilling them before putting them in the pan would help . . . ? I’ll just have to embark on another crab cake adventure. =)

    • I’ve had that problem before too, but seemed to have mastered it as of late. Your idea of chilling them is smart, though. I will try that next time.

      I think it’s time for you to embark again, too. 🙂

  2. I agree with restaurant crab cakes. I like it better when we make it at home.Thanks for sharing your recipe.I’ll definitely try this.

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