Crab Cakes with Rémoulade

Adapted from Cooking Light May 2010


2 tablespoons chives, chopped

1 tablespoon parsley, chopped

1.5 tablespoons mayonnaise

Zest of half a lemon

Juice of half a lemon

¼ teaspoon fresh ground pepper

¼ teaspoon cayenne pepper

1 egg, beaten slightly

1/3 cup panko (or regular breadcrumbs)

1 pound crabmeat, picked over to remove shell pieces

--- Combine herbs, mayo, lemon and peppers. Add egg, panko and crab, and gently combine

--- Divide mixture into 8 portions and form into patties

--- Add a drizzle of olive oil to a non-stick skillet over medium high heat. Cook cakes in two batches, about 3-4 minutes per side


Serve with Rémoulade Sauce, recipe follows.


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