Crab Cakes with Cajun Rémoulade

Name: Crab Cakes with Cajun Rémoulade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Creole, Cajun
Ingredients: 2 Tbsps canola oil; 2 teaspoons drained capers, finely chopped; 0 teaspoons celery seeds; 1 teaspoons dry mustard; 1 large egg, beaten; 2 Tbsps finely chopped fresh flat-leaf parsley; 237 milliliters plain fat-free Greek yogurt; 2 Tbsps chopped green onions; 2 Tbsps finely chopped green onions; 0 teaspoons ground red pepper; 0 teaspoons ground red pepper; 1 slice Lemon; 454 grams lump crabmeat, drained and shell pieces removed; 237 milliliters panko (Japanese breadcrumbs); 0 teaspoons paprika; 1 teaspoons paprika; 59 milliliters finely diced red bell pepper; 2 teaspoons Worcestershire sauce

Crab Cakes with Cajun Rémoulade is a pescatarian hor d'oeuvre. This recipe serves 12. One portion of this dish contains approximately 10g of protein, 3g of fat, and a total of 91 calories. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Creole cuisine. Head to the store and pick up paprika, flat-leaf parsley, egg, and a few other things to make it today.

Instructions

To prepare crab cakes, combine first 7 ingredients (through egg).

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Crab

Egg

Add panko and crab, tossing gently to combine.

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Panko

Crab

Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty. Repeat procedure with remaining crab mixture, forming 12 cakes.

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Crab

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Measuring Cup

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add crab cakes to pan; cook 2 minutes or until bottoms are golden. Carefully turn crab cakes; cook 2 minutes or until bottoms are golden and crab cakes are thoroughly heated.

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Crab

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Frying Pan

Remove crab cakes from pan; keep warm.

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Crab

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Frying Pan

To prepare rmoulade, combine 1 cup yogurt and next 6 ingredients (through red pepper) in a small bowl; stir with a whisk.

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Red Pepper

Yogurt

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Whisk

Bowl

Serve crab cakes with rmoulade and lemon slices.

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Lemon

Crab

Equipment

Ingredients

Servings:

2Tbsps

canola oil 2teaspoons

drained capers, finely chopped 0teaspoons

celery seeds 1teaspoons

dry mustard 1large

egg, beaten 2Tbsps

finely chopped fresh flat-leaf parsley 237milliliters

plain fat-free Greek yogurt 2Tbsps

chopped green onions 2Tbsps

finely chopped green onions 0teaspoons

ground red pepper 0teaspoons

ground red pepper 1slice

Lemon 454grams

lump crabmeat, drained and shell pieces removed 237milliliters

panko (Japanese breadcrumbs)0teaspoons

paprika 1teaspoons

paprika 59milliliters

finely diced red bell pepper 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.