Crab Cakes with Red Remoulade
Serves 4
Ingredients:
For the crab cakes
- 1 large egg
- 2 ½ tablespoons 5% Greek yogurt
- 1 ½ teaspoons whole grain mustard
- 1 teaspoon cayenne pepper or your favorite hot sauce
- 1 ½ teaspoons Worcestershire
- ½ small red onion, minced
- ½ red bell pepper, minced
- 1 celery stalk, minced
- 2 tablespoons fresh Italian parsley leaves, finely chopped
- 1 pound lump crabmeat, picked through
- 1/2 cup panko breadcrumbs
- kosher salt, to taste
- freshly ground black pepper, to taste
- avocado or other neutral flavored oil, for cooking
For the remoulade
- 1/3 cup 5% Greek yogurt
- 2 tablespoons ketchup
- 1 celery stalk, finely chopped
- 1/2 small red onion, finely chopped
- 2 scallions, green part only, finely chopped
- 1 tablespoon Creole mustard, or other hot, whole-grain mustard
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons rice wine vinegar
- 1 ½ teaspoons hot or smoked paprika
- 1 ½ teaspoons minced fresh Italian parsley leaves
- 1 teaspoon prepared horseradish
- 1 teaspoon hot red pepper sauce
- 2 garlic cloves, minced
Directions:
- For the crab cakes: In a medium bowl whisk together the egg, yogurt, mustard, cayenne (or hot sauce) and Worcestershire. Add the onion, bell pepper, celery, parsley and a couple of pinches of kosher salt and freshly ground black pepper. Stir until evenly combined.
- Fold in the crabmeat followed by the panko breadcrumbs. Take care not to overmix this. Divide the mixture into quarters and shape each section into discs approximately 1 inch thick. Place on a plate or tray and refrigerate.
- Place a large skillet over medium high heat. Add approximately 1 tablespoon of oil to the pan; once the oil is hot, carefully place the crab cakes in and cook until golden brown, 5 to 7 minutes. Use a fish spatula to carefully flip the crab cakes and cook for another 5 to 6 minutes until golden brown. Transfer to a cooling rack and cover with foil.
- For the remoulade: Combine all of the ingredients in a bowl; taste and adjust with more lemon juice, hot sauce or horseradish. The sauce will keep in the refrigerator for up to 3 days.
- Serve the crab cakes and remoulade as an appetizer or on top of salad for lunch.