New Year’s Eve: Crab Cakes with Spicy Remoulade

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

Cook Time:

8 minutes

Prep Times:

20 minutes


4 servings


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

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.

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