Crab Cakes with Spicy Rémoulade

Name: Crab Cakes with Spicy Rémoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps capers, drained and chopped; 2 teaspoons Creole mustard; 1 large egg; 2 Tbsps finely chopped fresh chives; 1 Tbsp chopped fresh flat-leaf parsley; 0 teaspoons ground red pepper; 0 teaspoons ground red pepper; 0 teaspoons kosher salt; 1 Tbsp fresh lemon juice; 1 teaspoon fresh lemon juice; 1 teaspoons grated lemon rind; 454 grams lump crabmeat, drained and shell pieces removed; 59 milliliters canola-based mayonnaise; 2 Tbsps canola-based mayonnaise (such as Spectrum brand); 1 Tbsp olive oil, divided; 79 milliliters panko (Japanese breadcrumbs); 1 Tbsp chopped shallots

Crab Cakes with Spicy Rémoulade is a dairy free, pescatarian, and דל פחמימות, hor d'oeuvre. One portion of this dish contains around 23g of protein, 25g of fat, and a total of 339 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have pepper, chives, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

To prepare crab cakes, combine first 8 ingredients.

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Crab

Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

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Panko

Crab

Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

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Crab

Equipment you will use

Measuring Cup

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated.

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Crab

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Frying Pan

Remove cakes from pan; keep warm. Wipe pan dry with paper towels.

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Paper Towels

Frying Pan

Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

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Crab

Cooking Oil

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Frying Pan

To prepare rmoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk.

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Mayonnaise

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Whisk

Bowl

Serve with crab cakes.

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Crab

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

capers, drained and chopped 2teaspoons

Creole mustard 1large

egg 2Tbsps

finely chopped fresh chives 1Tbsp

chopped fresh flat-leaf parsley 0teaspoons

ground red pepper 0teaspoons

kosher salt 1Tbsp

fresh lemon juice 1teaspoon

fresh lemon juice 1teaspoons

grated lemon rind 454grams

lump crabmeat, drained and shell pieces removed 59milliliters

canola-based mayonnaise 2Tbsps

canola-based mayonnaise (such as Spectrum brand)1Tbsp

olive oil, divided 79milliliters

panko (Japanese breadcrumbs)1Tbsp

chopped shallots

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. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.