I realized I have never posted a recipe for crab cakes. That is ridiculous! So today’s the day. I found this recipe for Crab Cakes with Spicy Remoulade in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.
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 bread crumbs, 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 champagne vinegar
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon ground red pepper
Begin by draining crab meat on a layer of paper towels. Combine crab meat, bell pepper, black pepper, green onions and the egg, tossing gently.
Stir in 1/4 cup bread crumbs.
Place remaining 3/4 cup bread crumbs in a shallow dish. (you can also use panko, I was just out)
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 the patties and cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
To prepare rémoulade, combine 1/4 cup mayonnaise shallots, tarragon, parsley, Dijon mustard, capers, vinegar, white pepper, and red pepper; serve with crab cakes. (you can also use white wine vinegar instead of champagne vinegar)
The crunch of the bell pepper in the crab cakes was a really nice addition! I wish I had panko instead of normal bread crumbs because it would have really been nice in the recipe.
The remoulade was so yummy! I changed the recipe from 1/4 teaspoon to 1/8 teaspoon but if you like spice, feel free to add a bit more for some kick.
I served this with just some arugula but this would be nice with any sort of side salad.
Crab Cakes with Spicy Remoulade
- 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 bread crumbs, 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 champagne vinegar
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon ground red pepper
- Begin by draining crab meat on a layer of paper towels. Combine crab meat, bell pepper, black pepper, green onions and the egg, tossing gently.
- Stir in 1/4 cup bread crumbs.
- Place remaining 3/4 cup bread crumbs in a shallow dish. (you can also use panko, I was just out)
- 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 the patties and cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
- To prepare rémoulade, combine 1/4 cup mayonnaise shallots, tarragon, parsley, Dijon mustard, capers, vinegar, white pepper, and red pepper; serve with crab cakes. (you can also use white wine vinegar instead of champagne vinegar)
Can’t wait to try these! So many great recipes – I better get cooking…. and get headed to the gym….
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