2 TBS finely chopped fresh chives
1 TBS chopped fresh flat-leaf parsley
1.5 TBS canola based mayonnaise
.5 tsp grated lemon rind
1 TBS fresh lemon juice
.25 tsp. ground black pepper
1/8 tsp ground red pepper
1 large egg
.33 cup panko
1 lb. lump crabmeat, drained with shell pieces removed
1 TBS olive oil, divided
.25 cup canola based mayonnaise
1 TBS shallots
1.5 TBS Capers, drained and chopped
2 tsp creole mustard
1 tsp fresh lemon juice
.25 tsp. ground red pepper
1/8 tsp. Kosher salt
To prepare crab cakes:
combine first 8 ingredients, add panko and crab, tossing gently to combine. Cover and refrigerate for 30 minutes.
Fill a 1/3 cup dry measuring cup with crab mixture, invert onto work surface, gently pat into a quarter inch thick patty. Repeat process, forming 8 cakes.
Heat 1.5 teaspoons oil in large skillet over medium/high heat. Add 4 crab cakes to pan cook 4 minutes or until bottoms are golden. Carefully turn cakes and cook 4 minutes. Remove cakes from pan and keep warm. Dry pan with paper towels. Heat remaining 1.5 teaspoons of oil and repeat procedure with remaining 4 cakes.
To prepare remoulade:
combine .25 cup mayo with remaining ingredients in small bowl. Whisk and serve with crab cakes.
292 calories per cake; 22g fat. 18.7g protein; 5g carbs; 571 mg sodium