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Crab Cakes with Spicy Rémoulade Recipe


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     Crab Cakes with Spicy Rémoulade

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20 minutes

Crab cakes- 1 pound jumbo lump crabmeatn
2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons canola mayonnaise
1/4 teaspoon black pepper
2 green onions, finely chopped
1 large egg, lightly beaten
2 tablespoons canola oil, divided
1 cup panko, divided
Remoulade- 1/4 cup canola mayonnaise
2 teaspoons minced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 1/2 teaspoons Dijon mustard
3/4 teaspoon capers, chopped
3/4 teaspoon white wine vinegar
1/4 teaspoon ground red pepper

1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish. 2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil. 3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.
Amount per serving Calories- 320 Fat- 17g Saturated fat- 1.2g Monounsaturated fat- 8.7g Polyunsaturated fat- 5g Protein- 26.8g Carbohydrate- 11.7g Fiber- 0.9g Cholesterol- 166mg Iron- 1.5mg Sodium- 555mg Calcium- 133mg
Serving Suggestions
Mixed green salad

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