Photo: Caitlin Bensel
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 2 crab cakes and about 2 tablespoons sauce)

This 20-minute meal feels restaurant-worthy, a great way to get more seafood into your weeknight rotation. Readers loved the lightness and tenderness of the cakes; we achieved this by using panko—supercrisp Japanese breadcrumbs—and keeping binders to a minimum so the crab shines through. Look for fresh lump crab in containers at the fish counter rather than using canned. If you want even more kick in your sauce, use spicy, grainy Creole mustard. Serve the cakes with a simple salad of mixed greens with roasted butternut squash, thinly sliced fennel, or peeled and sliced beets.

How to Make It

Step 1

To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

Step 2

Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

Step 3

 To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

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