Crab Cakes with Spicy Remoulade and Sweet Corn Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 402.2
  • Total Fat: 17.9 g
  • Cholesterol: 176.8 mg
  • Sodium: 1,554.5 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 22.1 g

View full nutritional breakdown of Crab Cakes with Spicy Remoulade and Sweet Corn Salad calories by ingredient
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Submitted by: FITNESSFOODIE
Crab Cakes with Spicy Remoulade and Sweet Corn Salad

Introduction

A delicious summer dinner when the temperatures soar. The Sweet Corn Salad is a great way to use a couple of ears of leftover sweet corn, I always seem to buy too many because they are local and perfect for such a short time! A delicious summer dinner when the temperatures soar. The Sweet Corn Salad is a great way to use a couple of ears of leftover sweet corn, I always seem to buy too many because they are local and perfect for such a short time!
Number of Servings: 2

Ingredients

    Crab cakes:
    1 tablespoon Creole mustard
    1 tablespoon fresh lemon juice
    2 teaspoons chopped fresh chives
    1/2 teaspoon hot pepper sauce (such as Frank's)
    3/4 teaspoon Worcestershire sauce
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 large eggs
    2 tablespoons finely chopped seeded plum tomato (about 1/2 tomato)
    1/2 pound lump crabmeat, drained and shell pieces removed
    7 tablespoons dry breadcrumbs, divided (I actually prefer Panko)

    Sweet Corn Salad:
    fresh corn kernels from 2 cooked ears
    1 1/2 cups finely chopped seeded plum tomato (about 1 pound)
    2 tablespoons chopped fresh basil
    2 tablespoons chopped fresh chives
    1 tsp EVOO
    1/4 teaspoon salt
    1/8 teaspoon black pepper

    Rémoulade:
    1/4 cup light 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 cayenne pepper

Directions

Make Spicy Remoulade first. Mix all ingredients together and refridgerate.

To prepare crab cakes, combine first 9 ingredients in a large bowl. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.

To prepare sweet corn salad add corn and all salad ingredients. Season and chill while preparing the crab cakes.

Fill a 1/4-cup measuring cup with crab mixture to form 1 patty. Remove from measuring cup; repeat procedure with remaining crab mixture to form 4 patties. Lightly dredge patties in 2 tablespoons breadcrumbs or Panko if using.

Heat 1 Tbs EVOO in medium skillet over medium-high heat. Add patties; cook 4 minutes. Turn patties; cook for a few more minutes until patties are golden brown and thoroughly heated.

Serve crab cakes with remoulade topping and sweet corn salad on the side.

Number of Servings: 2

Recipe submitted by SparkPeople user KARINSKANH.





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TAGS:  Fish | Dinner | Fish Dinner |

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