Crab Cakes with Spicy Remoulade and Sweet Corn Salad
- Number of Servings: 2
Ingredients
Crab cakes:1 tablespoon Creole mustard1 tablespoon fresh lemon juice2 teaspoons chopped fresh chives1/2 teaspoon hot pepper sauce (such as Frank's)3/4 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon black pepper1 large eggs2 tablespoons finely chopped seeded plum tomato (about 1/2 tomato)1/2 pound lump crabmeat, drained and shell pieces removed7 tablespoons dry breadcrumbs, divided (I actually prefer Panko)Sweet Corn Salad:fresh corn kernels from 2 cooked ears1 1/2 cups finely chopped seeded plum tomato (about 1 pound)2 tablespoons chopped fresh basil2 tablespoons chopped fresh chives1 tsp EVOO1/4 teaspoon salt1/8 teaspoon black pepperRémoulade: 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
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.
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.
Nutritional Info 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
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