Crab cakes with lemon remoulade and slaw
40 min · 31 g protein · 258 cals / serving
Maryland-style crab cakes that are mostly sweet lump crab, held together with just enough egg, crumbs and Chesapeake-style seasoning to flip, then baked hot until golden and crisp at the edges. A tangy yogurt remoulade with pickles and capers and a crunchy lemon slaw make it dinner.
Ingredients
Crab cakes
- 1 lb lump crabmeat lump crab, picked over for shell
- 1 large egg
- 3 tbsp nonfat Greek yogurt
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp celery salt, for the Chesapeake-style seasoning
- 1 tsp paprika
- 1 pinch chili powder, cayenne or chili powder
- 3 tbsp chopped fresh parsley
- 2 green onions, finely sliced
- 2/3 cup panko breadcrumbs
- 2 tsp olive oil, for brushing
Remoulade
- 2/3 cup nonfat Greek yogurt
- 2 tbsp chopped dill pickle pickles
- 1 tbsp capers, chopped
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1 tsp hot sauce
Lemon slaw
- 4 cups shredded cabbage
- 1 carrot, grated
- 2 tbsp lemon juice
- 1 1/2 tsp olive oil
- 1/4 tsp salt
To serve
- 1 lemon, in wedges
Steps
- In a bowl, whisk the egg, 3 tbsp yogurt, mustard, Worcestershire, celery salt, paprika and cayenne (a Chesapeake-style seasoning). Add the parsley, green onion and crumbs, then the crab, and fold gently with a spatula so the lumps stay whole.
- Shape into 8 patties about 1 inch thick, set on a parchment-lined baking sheet and chill 20 minutes so they hold together. Heat the oven to 450°F.
- Brush the tops with the oil and bake 12–15 minutes, until golden and crisp at the edges and hot in the middle, 165°F because of the egg. For extra color, broil the last minute.
- Stir together the remoulade ingredients and season with salt and pepper.
- Toss the cabbage and carrot with the lemon juice, oil and salt. Serve two crab cakes each with a pile of slaw, a spoon of remoulade and lemon wedges.
Good to know
Why chill them?
With so little filler, the cakes are fragile until the crumbs soak up a little moisture. Twenty minutes in the fridge makes them firm enough to move without breaking.
Which crab should I buy?
Refrigerated pasteurized lump crab, sold in tubs near the fish counter. Canned crab works but is finer, so the cakes are less chunky.
Can I pan-fry them instead?
Yes: 3 minutes a side in a nonstick skillet with 2 tsp oil over medium-high heat, turning once carefully.
Alternative
Per
- Calories
- 82
- Protein
- (48%)
- 10 g
- Fat
- (25%)
- 2 g
- Carbohydrates
- (27%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 347 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1031 kcal goes into the pot and 1346 g of ingredients comes out as about 1250 g of food: 82 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.