Crab Cakes with Spicy Remoulade

This 20-minute meal feels restaurant-worthy, a great way to get more seafood into your weeknight rotation. Readers loved the lightness and tenderness of the cakes. We achieved this by using panko—supercrisp Japanese breadcrumbs—and keeping binders to a minimum so the crab shines through. Look for fresh lump crab in containers rather than using canned. If you want even more kick in your sauce, use spicy, grainy Creole mustard.

Components

  • Crab Cakes

  • Spicy Remoulade

Directions

  • 1 batch Crab Cakes

  • 1 batch Spicy Remoulade

↓ This recipe consists of the following components ↓

Crab Cakes

Ingredients

  • 1 pound jumbo lump crabmeat, shell pieces removed

  • 2 tablespoons finely chopped red bell pepper

  • 1 1/2 tablespoons 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

Directions

  • 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.

  • 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.

Spicy Remoulade

Ingredients

  • 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

Directions

  • Combine all ingredients