Crab Cakes with Spicy Rémoulade

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Does anyone else feel as though everyone they know is currently pregnant and/or has a child under the age of 1? I can think of only a handful of friends and acquaintances who don’t fit that bill.

I guess that someone in their mid (late?) 20′s comes to that “point” in life, though I personally am not there yet. Heck, I went ballistic on Mr. Prevention last night for getting home super late from work and then heading straight out for a long run. I’m out of town until this afternoon, and my baby girl had no love.

Clearly, I am not ready to balance life + child…yet. Life + dog is hectic enough at the moment.

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With all the pregnancies, I’ve heard a lot about cravings. Hearing about these cravings created one of my own. Crab cakes!

Truth be told, crab cakes were supposed to have been on my menu MONTHS ago, but they kept getting pushed aside for something new and exciting I had run across that week. When you love reading food blogs and get about 6 different cooking magazines delivered each month, I guess this sort of thing is bound to happen…and happen often.

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Thank goodness crab isn’t put on the pregnancy no-no list. Women complaining about sushi deprivation is depressing enough. And at 5 o’clock on a Friday, a Kiddie Cocktail or tonic do not make the cut. Though a girlfriend of mine was raving about a virgin Bloody Mary just the other day. A Bloody Mary may be able to ditch the vodka, but crab cakes need the crab.

The remoulade was the star of the recipe…the perfect crab cake must be topped with a dollop of remoulade.

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Crab Cakes with Spicy Rémoulade slightly adapted from Cooking Light

Crab cakes:
1 lb jumbo lump crabmeat, shell pieces removed
2 Tbsp green bell pepper, finely chopped
1 1/2 Tbsp light canola mayonnaise
1/4 tsp black pepper
2 green onions, finely chopped
1 large egg, lightly beaten
1 cup panko, divided
2 Tbsp canola oil, divided

Remoulade:
1/4 cup light canola mayonnaise
2 tsp minced shallots
1 tsp fresh parsley, chopped
1 1/2 tsp Dijon mustard
3/4 tsp capers, chopped
3/4 tsp white wine vinegar
1/4 tsp crushed red pepper

Directions:

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.

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.

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

Yield: 4 servings (2 crab cakes with 2 tablespoons remoulade).

Nutrition Information (per serving): 267 calories; 13.3 g. fat; 53 mg. cholesterol; 643 mg. sodium; 14.5 g. carbohydrate; 0.3 g. fiber;  23.5 g. protein

Result: Great flavor and quick to throw together! These had a bit of trouble holding together, so don’t be gentle forming the patties! I thought I could get away without refrigerating the crab cakes before forming the patties and frying, but I have a hunch that that could be the trick to getting them to hold shape a bit better. With a bit of finesse, these held together just fine :) Quick & easy – love it!

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Busy day then heading back to Ohio!

Be well,

Comments

  1. says

    YES. I feel like everyone is pregnant. And people keep looking at me like I’m going to start sprouting spawn sometime soon. No, thank you. Someday, yes, but I have so much stuff I want to do without a little one underfoot.

    These look so awesome. I want to eat them for breakfast.

  2. says

    I hear ya on the babies! 1st, 2nd and 3rd babies! The crab cakes look delish! You should let me know if you need any Asian foodstuffs before I move home. I’ll stock up for you :).

  3. says

    The crab cakes look & sound AMAZING! Awesome photos. I want to take one right out of my laptop… :)

    Although I’m past the “having babies” stage, a lot of my younger friends are currently pregnant or just had babies. Brings back so many memories… :)

  4. says

    Its funny how life goes in phases, first you go to a zillion weddings, then some baby showers, then house warming parties, etc, etc….I’m a little older than you, and in the last couple of years, we’re in ‘second wedding’ stage…sad but true. We’ve also just been invited to the wedding of the daughter of one of Dennis’ oldest friends. (he and his wife had babies VERY early, but still…made us feel old. Oh wait, we ARE old!! :) ) Have a wonderful Thursday Nicole, please send crab cakes!!

  5. cwaltz says

    Speaking as someone who has had a handful of children(two of them are now grown with 2 more to go), you will likely never be “prepared” for life + children. You learn to just roll with the punches and accept that sometimes stuff isn’t going to work out like you initially planned. The little buggers ought to come with instruction manuals and they definitely help hone a person on traits like patience or acceptance.

    The crab looks delish.

  6. says

    Haha, I do know what you mean, but I always assume that when I’m pregnant/have a newborn I just notice everyone else that’s pregnant/has a newborn :D Just to add my $.02, I totally agree with the comment above, you really never are 100% prepared, but somehow it all works out anyways. Love the crab cakes, I’ve never made them, but oh my goodness, I’m craving them now. I wish crab wasn’t so expensive, but I’m guessing these would be worth it :D

  7. says

    I was literally nodding my head at the computer while reading this. Most of my friends have newborns and/or are currently expecting {some are on their 2nd & 3rd!!} I must have hit the “snooze” on my biological clock {I turned 30 at the end of last year}. :) I feel the same way you do… happy to focus on home, kitchen, job{s}, husband, and blog for now. Thanks for sharing the crab cake recipe, it’s a food I really enjoy but have never made!

  8. says

    Lol. Speaking up for the pregnant ladies or ladies with babies….being a lover of food when you are pregnant is awesome and not so awesome at the same time. It’s the one time you don’t really have to stick to dietary restrictions but when you are faced with a bunch of foods that you can’t eat…it’s depressing and frustrating!!! But I finally had my crab cake fix this past weekend…and oh how the heavenly gates were singing hallelujah!!! This is a fantastic recipe to use at home…I can’t wait!! Xxoo

  9. says

    Oooh I love crab cakes! And I totally hear ya about everyone having kids but you. It seems like everyone I knew in high school is either married with kids, married or engaged. I know I’m totally not ready for it since I’m having the time of my life right now!

  10. Claire says

    i agree – everyone is pregnant :) However we decided to make this with steak and drink our chianti from Italy tonight and it was awesome — and no one cried or threw food :)– I only fried 4 of the patties – how long do you think the uncooked patties will last in the fridge?

      • Claire says

        They held together ok – we cooked the last 4 tonight after refrigerating since saturday evening and I still had one break a little – i think it has to do with the size of the crab chunks – tastes awesome though :)

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