(with spicy rémoulade)
This is a dish Ali made when Jesse was away for business. I replaced the mayo with greek yogurt and added fresh lemon zest which really comes through at the end.
Ingredients (Crab Cake)
2 T finely chopped fresh chives
1 large egg
1 T chopped fresh flat-leaf parsley
1⁄3 c panko (Japanese breadcrumbs)
1½ T greek yogurt
1 pound lump crabmeat, drained and shell pieces removed
½ tsp lemon zest
1 T fresh lemon juice
Salt, Pepper, EVOO
Directions (Crab Cake)
Combine first 6 ingredients (chives to egg) in a bowl, add salt and fresh cracked pepper and mix. Then add panko and crab, tossing gently to combine (try to not break up the lump crab). Cover and refrigerate 30 minutes (this is important, refrigerating helps the cakes set). Remove and fill a 1⁄3 C dry measuring cup with crab mixture. Invert onto work surface; gently pat into a ¾-inch-thick patty. This helps create uniform crab cakes. Repeat procedure with remaining crab mixture, forming 8 cakes. Heat 1½ 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 1½ teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
Ingredients (Rémoulade)
¼ c greek yogurt
1 tsp fresh lemon juice
1 T grated shallots
¼ tsp ground red pepper
1½ T capers, drained and chopped
Salt
2 tsp Creole mustard
Directions (Rémoulade)
To prepare rémoulade, combine greek yogurt and remaining ingredients in a small
bowl; stir with a whisk. Serve with crab cakes.
