Fish

Crab Cakes with Spicy Remoulade and Sweet Corn Salad is for Dinner.

Crab Cakes with Spicy Remoulade and Sweet Corn Salad takes several minutes to prepare.

Crab Cakes with Spicy Remoulade and Sweet Corn Salad takes several minutes to cook.

Crab Cakes with Spicy Remoulade and Sweet Corn Salad makes 2 servings.

The ingredients for Crab Cakes with Spicy Remoulade and Sweet Corn Salad are:

Crab cakes:
1 tablespoon Creole mustard
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh chives
1/2 teaspoon hot pepper sauce (such as Frank's)
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large eggs
2 tablespoons finely chopped seeded plum tomato (about 1/2 tomato)
1/2 pound lump crabmeat, drained and shell pieces removed
7 tablespoons dry breadcrumbs, divided (I actually prefer Panko)

Sweet Corn Salad:
fresh corn kernels from 2 cooked ears
1 1/2 cups finely chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tsp EVOO
1/4 teaspoon salt
1/8 teaspoon black pepper

R?moulade:
1/4 cup light mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground cayenne pepper

Here is how you make Crab Cakes with Spicy Remoulade and Sweet Corn Salad:

Make Spicy Remoulade first. Mix all ingredients together and refridgerate. To prepare crab cakes, combine first 9 ingredients in a large bowl. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.To prepare sweet corn salad add corn and all salad ingredients. Season and chill while preparing the crab cakes. Fill a 1/4-cup measuring cup with crab mixture to form 1 patty. Remove from measuring cup; repeat procedure with remaining crab mixture to form 4 patties. Lightly dredge patties in 2 tablespoons breadcrumbs or Panko if using.Heat 1 Tbs EVOO in medium skillet over medium-high heat. Add patties; cook 4 minutes. Turn patties; cook for a few more minutes until patties are golden brown and thoroughly heated.Serve crab cakes with remoulade topping and sweet corn salad on the side. Number of Servings: 2Recipe submitted by SparkPeople user KARINSKANH.

The nutritional information for Crab Cakes with Spicy Remoulade and Sweet Corn Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 402.2

• Total Fat: 17.9 g
• Cholesterol: 176.8 mg
• Sodium: 1,554.5 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 4.8 g
• Protein: 22.1 g