Alison Lewis

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New Year’s Eve: Crab Cakes with Spicy Remoulade

December 29, 2010

One of my favorite things to make on New Years Eve is Crab Cakes. I have served them the past several years, and they are so easy, yet light and always a crowd pleaser. I love this recipe from Cooking Light magazine for Crab Cakes with Spicy Remoulade. The Crab Cakes have fresh chives, parsley and panko breadcrumbs. The Remoulade has the perfect mixture of shallots, Creole mustard, capers and lemon juice. At 292 calories each, these Crab Cakes can’t get any better. Happy New Year to you and your family! I appreciate Cooking Light for allowing me to share their photo and recipe for this post.

Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

Crab Cakes with Spicy Remoulade

Prep: 20 minutes
Cook: 8 minutes
Yield: 4 servings
1 Crab Cakes:
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
11/2 tablespoons reduced-fat mayonnaise
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided
1 Spicy Remoulade
1/4 cup canola-based mayonnaise
1 tablespoon chopped shallots
11/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt
1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.


8 Responses to “New Year’s Eve: Crab Cakes with Spicy Remoulade”
December, 29 2010at 09:17 pm
These look fabulous; I love crab cakes...I'm actually making them for New Year's! Happy Holidays.
December, 29 2010at 09:55 pm
These crab cakes look amazing Alison! Just wanted to thank you for always posting your kind and encouraging words over at my blog! You have a very Happy New year!
JodieMo says:
December, 29 2010at 08:40 pm
These look so delicious. I love a crab cake more than anything. They are the perfect party food! Happy New Year!
December, 29 2010at 11:27 pm
I have a weakness for a good crab cake and this one sounds wonderful. (And it's from Cooking Light- what more could a girl ask?)
Jun says:
December, 30 2010at 03:53 am
Great timing. It just happened that my uncle send me some crab.
December, 30 2010at 09:13 am
I must try this festive & light recipe for crab cakes!
maria says:
December, 31 2010at 10:19 am
These look perfect! Happy New Year!
January, 04 2013at 11:54 am
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