Crab Cakes with Spicy Rémoulade

 D only made the remoulade for this recipe. It was good. He made the Family Recipe Crabcakes the main part. I would have again.

We had with a salad.

Crab Cakes with Spicy Rémoulade

For a milder sauce, omit the red pepper. Serve with Mixed Greens Salad.


YIELD: Serves 4 (serving size: 2 crab cakes and about 2 tablespoons sauce)
HANDS-ON:20 Minutes
TOTAL:20 Minutes
COURSE: Main Dishes

Ingredients
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 panko, 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 white wine vinegar
1/4 teaspoon ground red pepper

Preparation
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 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

2. Divide crab mixture into 8 equal portions. 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 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 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

Nutritional Information
Calories: 320; Fat: 17g; Saturated fat: 1.2g; Monounsaturated fat: 8.7g; Polyunsaturated fat: 5g; Protein: 26.8g; Carbohydrate: 11.7g; Fiber: 0.9g; Cholesterol: 166mg; Iron: 1.5mg; Sodium: 555mg; Calcium: 133mg

Cooking Light APRIL 2012