Crab Cakes with Spicy Remoulade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a milder sauce, omit the red pepper. Serve with Mixed Greens Salad. Ingredients:
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 |
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 |
mixed greens salad |
Directions:
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.
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