Crab Cakes with Remoulade

Name: Crab Cakes with Remoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon capers, chopped; 1 Tbsp Dijon mustard; 237 milliliters dry breadcrumbs; 1 large egg; 1 small garlic clove, minced; 118 milliliters thinly sliced green onions; 0 teaspoons ground red pepper; 1 Tbsp fresh lemon juice; 79 milliliters low-fat mayonnaise; 2 teaspoons 2% reduced-fat milk; 227 grams lump crabmeat, shell pieces removed; 2 teaspoons olive oil; 113 grams diced pimiento, drained; 0 teaspoons salt

Need A mixture of lemon juice, milk, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl.

Ingredients you will need

Breadcrumbs

Crabmeat

Pimiento

Onion

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Bowl

Combine mustard, juice, salt, and egg, stirring with a whisk.

Ingredients you will need

Mustard

Juice

Salt

Egg

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Whisk

Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

Ingredients you will need

Crab

Egg

Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.

Ingredients you will need

Crab

Equipment you will use

Frying Pan

To prepare rmoulade, combine mayonnaise and remaining ingredients, stirring with a whisk.

Ingredients you will need

Mayonnaise

Equipment you will use

Whisk

Serve with crab cakes.

Ingredients you will need

Crab

Equipment

Frying Pan

Bowl

Whisk

Ingredients

Servings:

1teaspoon

capers, chopped 1Tbsp

Dijon mustard 237milliliters

dry breadcrumbs 1large

egg 1small

garlic clove, minced 118milliliters

thinly sliced green onions 0teaspoons

ground red pepper 1Tbsp

fresh lemon juice 79milliliters

low-fat mayonnaise 2teaspoons

2% reduced-fat milk 227grams

lump crabmeat, shell pieces removed 2teaspoons

olive oil 113grams

diced pimiento, drained 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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 Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.