lighter crab cakes


  • 2  tablespoons  finely chopped fresh chives
  • 1  tablespoon  chopped fresh flat-leaf parsley
  • 1 1/2  tablespoons  canola-based mayo (such as Spectrum brand)
  • 1/2  teaspoon  grated lemon rind
  • 1  tablespoon  fresh lemon juice
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  ground red pepper
  • 1  large egg
  • 1/3  cup  panko (Japanese breadcrumbs)
  • 1  pound  lump crabmeat, drained and shell pieces removed
  • 1  tablespoon  olive oil, divided


  • 1/4  cup  canola-based mayo
  • 1  tablespoon  chopped shallots
  • 1 1/2  tablespoons  capers, drained and chopped
  • 2  teaspoons  Creole mustard
  • 1  teaspoon  fresh lemon juice
  • 1/4  teaspoon  ground red pepper
  • 1/8  teaspoon  kosher salt


To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

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.

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. 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. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes. Makes 4 servings (serving size: 2 crab cakes and 1 1/2 tablespoons rémoulade).

734 calories per serving, 8.6 grams saturated fat, 1,285 milligrams sodium

292 calories per serving, 1.6 grams saturated fat, 571 milligrams sodium

Source: Cooking Light


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