Sunday Dinner Series: Crab Cakes with Spicy Rémoulade

I’m always looking for healthier ways to prepare some of my favorite foods.  Crab cakes are a summer staple, but you need to proceed with caution when ordering from a restaurant since preparations can vary so greatly and seemingly small nuances including full fat mayonnaise and deep frying can quickly pack on calories.  Below is a crab cake dish I came across last April in Cooking Light magazine.  I love making them because although it sounds like a daunting kitchen endeavor, this is not at all the case and I can tell you many reasons why you should go make it right now:  It takes less than 30 minutes including prep and cooking, it looks quite impressive on a plate if you have guests over for dinner, it’s light and fresh yet very filling to eat for a dinner dish, then you always have leftovers for lunch the next day (they are just as delicious served cold!)

Check it out below and let me know what you think.

Bon appetit!

Ingredients

Crab cakes:

  • 2 tbls finely chopped fresh chives
  • 1 tbls chopped fresh parsley
  • 1 1/2 tbls light mayonnaise (obviously Hellmann’s)
  • 1/2 tspn grated lemon rind
  • 1 tbspn fresh lemon juice
  • 1/4 tspn black pepper
  • 1/8 tspn ground red pepper
  • 1 large egg
  • 1/3 cup panko
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 tbls olive oil, divided

Rémoulade:

  • 1/4 cup Hellmann’s Light
  • 1 tblsp chopped shallots
  • 1 1/2 tbls capers, drained and chopped
  • 2 tspn Dijon mustard
  • 1 tspn fresh lemon juice
  • 1/4 tspn ground red pepper
  • 1/8 tspn kosher salt

Directions

  1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine.
  2. Gently pat crab cake mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
  3. Heat Olive Oil Pam spray 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.
  4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.
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