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!
Premium Crab Meat
Trader Joes’ Panko
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.
Step 1: Combine first 8 ingredients.
Add Panko & Crab, tossing gently to combine. Cover and refrigerate for 30 min.
Step 2: Form the patties
Step 3: Skillet it until they’re golden brown