Monday, May 17, 2010

Cooking Light Crab Cakes

I made these a couple of weeks ago for lunch with a friend. They were very good. I made them into crab cakes and then took about a 1/2 c of the crab cake mixture (uncooked) and put it with 4 oz of cream cheese and a couple of strips of bacon cooked and crumbled and stuffed it into mushroom caps and baked them. YUM!

Crab Cakes with Spicy Remoulade
* Crab cakes:
* 2 tablespoons finely chopped fresh chives
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 1/2 tablespoons canola-based mayonnaise (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 mayonnaise
* 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


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.

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