KATHLEEN'S CRAB CAKES with Remoulade

I love crab cakes, don't you?  And these are super easy to make.  Serve atop a bed of greens or on a toasted english muffin--just perfect.  Don't know why you couldn't substitute canned salmon for the crab.  It's on my list to try so I will let you know.  This recipe came from my friend, Kathleen.  Not sure  the origination but knowing Kathleen, I'm sure she tweaked it a bit.

Ingredients

·         Crab cakes:

·         2 tablespoons finely chopped fresh chives

·         1 tablespoon chopped fresh flat-leaf parsley

·         1 1/2 tablespoons canola-based mayonnaise 

·         1/2 teaspoon grated lemon rind

·         1 tablespoon fresh lemon juice

·         1/2 teaspoon freshly ground black pepper

·         1/4 teaspoon ground red pepper

·         1 large egg 

·         1/3 cup panko (Japanese breadcrumbs)

·         1 pound lump crabmeat, drained and shell pieces removed – Costco sells a pound of lump crab meat for a great price and it doesn’t have any shell pieces to remove

·         1 tablespoon olive oil

Preparation

1.     1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes. 

2.     2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

3.     3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

    Remoulade:

·         1/4 cup canola-based 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 red pepper

·         1/8 teaspoon kosher salt

To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

OR, do what I did and combine a bit of these two ready-made goodies to taste.  Excellent.