We love crab cakes, but seldom order it in restaurants because they’re so pricey (and fattening). So a favorite recipe of ours is easy to make and healthy (and I get to use Panko!)
Cooking Light’s recipe is a fresh take on the crab cake. This crab cake recipe is low in sodium, calories and saturated fat. We lightly season sweet, premium crab and use just enough mayonnaise, low-sodium panko (Japanese breadcrumbs), and egg to bind it all together. We don’t add any salt to the mixture, to keep sodium in check. The cakes are cooked in a slick of oil instead of deep-fried. We bought the premium crab meat from Costco (also can be found at Trader Joes), herbs, panko crumbs, organic mayo, organic lemons from Trader Joes. The recipe calls for making a remoulade sauce, but we didn’t make it. The best thing about this is it’s just packed with crab, not much fillers!
Crab Cakes with Spicy Rémoulade
We keep fillers to a minimum with this fresh take on crab cakes. This lower-sodium, streamlined rémoulade (there are no gherkins, anchovies, or green olives) is best made one day ahead to allow flavors to marry.
2 T – finely chopped fresh chives
1 T – chopped fresh flat-leaf parsley
1 1/2 T – mayonnaise
1/2 t – grated lemon rind
1 T – fresh lemon juice
1/4 t – freshly ground black pepper
1/8 t – ground red pepper
1 large egg
1/3 C – Panko (Japanese breadcrumbs)
1 lb – lump crabmeat, drained and shell pieces removed
1 T – olive oil, divided
1/4 C – mayonnaise
1 T – chopped shallots
1 ½ T – capers, drained and chopped
2 t – Creole mustard
1 t – fresh lemon juice
1/4 t – ground red pepper
1/8 t – kosher salt
1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. 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.
3. 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.
4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.