Tasty Tuesday: Crab Cakes

Photo from Cooking Light website.

These crab cakes were sooo good! The recipe originally has you make a butter sauce but really you can't do crab cakes without a remoulade so I've included the recipe for that instead. I will also admit that I added some hot sauce to the crab cake mix and the remoulade because I like em' spicy.

Crab Cakes from Cooking Light (Love Love Love this cooking magazine!)

Yields 4 servings: 2 cakes per serving

Ingredients
Crab cakes:
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 tablespoons light mayonnaise
2 teaspoons Dijon mustard
3/4 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 cups panko (Japanese breadcrumbs), divided
1 tablespoon olive oil, divided
Cooking spray

Preparation
1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes

Remoulade:

Ingredients
Sauce:
1/3 cup low-fat mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon finely chopped cornichon
1 tablespoon whole-grain Dijon mustard
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 garlic clove, minced

Preparation
1. To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.