The Pioneer Woman Tasty Kitchen
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Yum! Crab Cakes with Remoulade

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Prep:

Cook:

Level: Easy

System:

4

Description

Succulent lump crab cakes with tangy remoulade. Easy to prepare and delicious to eat.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 cup Panko Breadcrumbs
  • ½ cups Thinly Sliced Scallions (1/2 Cup Is About 4 Whole Scallions)
  • ½ pounds Lump Crabmeat
  • 3 Tablespoons Capers, Rinsed And Drained, Divided Use
  • 1 Tablespoon Dijon Mustard
  • 1 whole Lemon, Zested
  • 1 Tablespoon Fresh Lemon Juice
  • 2 pinches Each Of Salt And Pepper, Divided Use
  • 1 whole Egg
  • ⅓ cups Mayonnaise
  • 2 teaspoons Milk
  • 1 clove Garlic, Pressed

Preparation

1. Preheat a large skillet with one tablespoon of olive oil over medium-high heat.

2. Combine breadcrumbs, scallions, crabmeat and 2 tablespoons capers in a large bowl. Add mustard, lemon juice, lemon zest, salt, pepper and egg, stirring to combine.

3. Divide the mixture into 4 even portions, shaping each into a 1-inch thick cake.

4. Add crab cakes to skillet, cooking until brown — approximately 4 minutes per side. Be very careful when handling or flipping the cakes to prevent them from breaking.

5. Meanwhile, to prepare the remoulade sauce, combine mayo, milk, remaining 1 tablespoon capers, garlic, salt and pepper. Mix thoroughly.

6. Serve crab cakes topped with a spoonful of remoulade sauce and a squeeze of fresh lemon juice.

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