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    Lighter Crab Cakes with Spicy Rémoulade :) :) :)

    Posts: 224 Member
    edited February 26 in Recipes
    Lately, I've been craving crab cakes. Like, real ones. Made from scratch and served with rémoulade. And, idiot me had just assumed that there was no way to make them lighter than my trusty, tried-and-true recipe - which yields about 4 extra large cakes with about 7.4 million calories each.

    So, I started doing some research and came across this recipe for Lighter Crab Cakes with Spicy Rémoulade, which I made last night. Wow. Incredible. Delicious. And...REAL.

    Does it seem like a bunch of ingredients. Okay, yeah. Worth it? Totally. Trust me.

    9zrmom.jpg

    Ingredients:

    Crab cakes:
    2 tablespoons finely chopped fresh chives
    1 tablespoon chopped fresh flat-leaf parsley
    1 1/2 tablespoons canola-based mayonnaise (Hellman's makes a canola-based mayo)
    1/2 teaspoon grated lemon rind (just do it)
    1 tablespoon fresh lemon juice
    1/4 teaspoon freshly ground black pepper
    1/8 teaspoon ground red pepper
    1 large egg
    1/3 cup panko (Japanese breadcrumbs)
    1 pound lump crabmeat, drained and shell pieces removed
    1 tablespoon olive oil, divided

    Rémoulade:
    1/4 cup canola-based mayonnaise
    1 tablespoon chopped shallots
    1 1/2 tablespoons capers, drained and chopped
    2 teaspoons Creole mustard (must)
    1 teaspoon fresh lemon juice
    1/4 teaspoon ground red pepper
    1/8 teaspoon kosher salt

    Nutritional Information:
    Amount per serving (4 servings per recipe - 1 serving is 2 crab cakes and 1 1/2 tablespoons rémoulade)
    Calories: 292
    Fat: 22g
    Saturated fat: 1.6g
    Monounsaturated fat: 7.8g
    Polyunsaturated fat: 10.2g
    Protein: 18.7g
    Carbohydrate: 5g
    Fiber: 0.5g
    Cholesterol: 161mg
    Iron: 1.2mg
    Sodium: 571mg
    Calcium: 53mg

    Dear crab cakes - despite being a lighter version of a classic, thank you for still being REAL. You are certainly not the Paris Hilton of the food world.

    Sorry, Paris. Just a little joke. You have great hair.

    Actually, I haven’t even seen your hair for about three years now, ever since I gave up reading People.

    But I’m sure it’s still lovely.

    Enjoy! :)

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    Replies

    • Posts: 131 Member
      bump
    • Posts: 340 Member
      in for later
    • Posts: 125 Member
      bump
    • Posts: 28 Member
      Ooo that does look good! Thanks for sharing!
    • Posts: 1,216 Member
      bump
    • Posts: 224 Member
      Ooo that does look good! Thanks for sharing!

      ^^You are most welcome! They were delish.
    • Posts: 22 Member
      Bump. It sounds so good.
    • Posts: 453 Member
      Weight Watchers has a PHENOMENAL recipe too!! Mmmmmm!!! LOVE crab cakes!! Great now I want to make some!!! :drinker:
    • Posts: 1,282 Member
      I see no problem with this. 10/10 would bang and eat
    • Posts: 1,413 Member
      Lately, I've been craving crab cakes. Like, real ones. Made from scratch and served with rémoulade. And, idiot me had just assumed that there was no way to make them lighter than my trusty, tried-and-true recipe - which yields about 4 extra large cakes with about 7.4 million calories each.

      So, I started doing some research and came across this recipe for Lighter Crab Cakes with Spicy Rémoulade, which I made last night. Wow. Incredible. Delicious. And...REAL.

      Does it seem like a bunch of ingredients. Okay, yeah. Worth it? Totally. Trust me.

      Ingredients:

      Crab cakes:
      2 tablespoons finely chopped fresh chives
      1 tablespoon chopped fresh flat-leaf parsley
      1 1/2 tablespoons canola-based mayonnaise (Hellman's makes a canola-based mayo)
      1/2 teaspoon grated lemon rind (just do it)
      1 tablespoon fresh lemon juice
      1/4 teaspoon freshly ground black pepper
      1/8 teaspoon ground red pepper
      1 large egg
      1/3 cup panko (Japanese breadcrumbs)
      1 pound lump crabmeat, drained and shell pieces removed
      1 tablespoon olive oil, divided

      Rémoulade:
      1/4 cup canola-based mayonnaise
      1 tablespoon chopped shallots
      1 1/2 tablespoons capers, drained and chopped
      2 teaspoons Creole mustard (must)
      1 teaspoon fresh lemon juice
      1/4 teaspoon ground red pepper
      1/8 teaspoon kosher salt

      Nutritional Information:
      Amount per serving (4 servings per recipe - 1 serving is 2 crab cakes and 1 1/2 tablespoons rémoulade)
      Calories: 292
      Fat: 22g
      Saturated fat: 1.6g
      Monounsaturated fat: 7.8g
      Polyunsaturated fat: 10.2g
      Protein: 18.7g
      Carbohydrate: 5g
      Fiber: 0.5g
      Cholesterol: 161mg
      Iron: 1.2mg
      Sodium: 571mg
      Calcium: 53mg

      Dear crab cakes - despite being a lighter version of a classic, thank you for still being REAL. You are certainly not the Paris Hilton of the food world.

      Sorry, Paris. Just a little joke. You have great hair.

      Actually, I haven’t even seen your hair for about three years now, ever since I gave up reading People.

      But I’m sure it’s still lovely.

      Enjoy! :)

      Source???
    • Posts: 4,317 Member
      Sounds good!
    • Posts: 398 Member
      Lately, I've been craving crab cakes. Like, real ones. Made from scratch and served with rémoulade. And, idiot me had just assumed that there was no way to make them lighter than my trusty, tried-and-true recipe - which yields about 4 extra large cakes with about 7.4 million calories each.

      So, I started doing some research and came across this recipe for Lighter Crab Cakes with Spicy Rémoulade, which I made last night. Wow. Incredible. Delicious. And...REAL.

      Does it seem like a bunch of ingredients. Okay, yeah. Worth it? Totally. Trust me.

      9zrmom.jpg

      Ingredients:

      Crab cakes:
      2 tablespoons finely chopped fresh chives
      1 tablespoon chopped fresh flat-leaf parsley
      1 1/2 tablespoons canola-based mayonnaise (Hellman's makes a canola-based mayo)
      1/2 teaspoon grated lemon rind (just do it)
      1 tablespoon fresh lemon juice
      1/4 teaspoon freshly ground black pepper
      1/8 teaspoon ground red pepper
      1 large egg
      1/3 cup panko (Japanese breadcrumbs)
      1 pound lump crabmeat, drained and shell pieces removed
      1 tablespoon olive oil, divided

      Rémoulade:
      1/4 cup canola-based mayonnaise
      1 tablespoon chopped shallots
      1 1/2 tablespoons capers, drained and chopped
      2 teaspoons Creole mustard (must)
      1 teaspoon fresh lemon juice
      1/4 teaspoon ground red pepper
      1/8 teaspoon kosher salt

      Nutritional Information:
      Amount per serving (4 servings per recipe - 1 serving is 2 crab cakes and 1 1/2 tablespoons rémoulade)
      Calories: 292
      Fat: 22g
      Saturated fat: 1.6g
      Monounsaturated fat: 7.8g
      Polyunsaturated fat: 10.2g
      Protein: 18.7g
      Carbohydrate: 5g
      Fiber: 0.5g
      Cholesterol: 161mg
      Iron: 1.2mg
      Sodium: 571mg
      Calcium: 53mg

      Dear crab cakes - despite being a lighter version of a classic, thank you for still being REAL. You are certainly not the Paris Hilton of the food world.

      Sorry, Paris. Just a little joke. You have great hair.

      Actually, I haven’t even seen your hair for about three years now, ever since I gave up reading People.

      But I’m sure it’s still lovely.

      Enjoy! :)

      Love the recipe, and love the Paris Hilton comments even more! Thanks for the chuckle. =)
    • Posts: 52 Member
      Bump for deliciousness!
    • Posts: 919 Member
      Looks like I need to hit the grocery store for some ingredients! Can't wait to try this. Thanks for sharing!
    • Posts: 43 Member
      Methinks this will be our dinner for tonight...
      Thank you for sharing!
    • Posts: 224 Member
      show previous quotes

      Source???

      I came across it in an old Cooking Light magazine. Guess I should've mentioned that in the original post. Sorry. :)
    • Posts: 15,228 Member
      Sounds pretty good.
    • Posts: 9
      Bonefish grill also has fabulously delish crabcake meal that includes two cakes and spicy remoulade for 290 calories. A great option if you are too lazy to make them and willing to dish out the $. My fave meal there is the sirloin steak with a crab cake and brocolli. Yum!!!!!
    • Posts: 224 Member
      Bonefish grill also has fabulously delish crabcake meal that includes two cakes and spicy remoulade for 290 calories. A great option if you are too lazy to make them and willing to dish out the $. My fave meal there is the sirloin steak with a crab cake and brocolli. Yum!!!!!

      ^^Now that sounds delish. I wish we had a Bonefish Grill near me!
    • Posts: 1,413 Member
      show previous quotes

      I came across it in an old Cooking Light magazine. Guess I should've mentioned that in the original post. Sorry. :)

      A quick google search turned up the source:
      http://www.myrecipes.com/recipe/crab-cakes-with-spicy-rmoulade-10000001981767/

      Please post sources in your recipes, people (not just directed to you, OP)! Not posting sources is a violation of the T&C of this forum, and in case you couldn't tell, it really strikes a nerve in me! People work hard to come up with recipes for magazines, blogs, etc. and they do NOT appreciate their copyrights being violated.
    • Posts: 224 Member
      show previous quotes

      A quick google search turned up the source: http://www.myrecipes.com/recipe/crab-cakes-spicy-remoulade-50400000120266/

      Please post sources in your recipes, people (not just directed to you, OP)! Not posting sources is a violation of the T&C of this forum, and in case you couldn't tell, it really strikes a nerve in me! People work hard to come up with recipes for magazines, blogs, etc. and they do NOT appreciate their copyrights being violated.

      Certainly. So - is it enough to just say that it was found in a Cooking Light magazine, or is there a specific format that is required? Just curious so that I make sure to give proper credit next time...
    • Posts: 680 Member
      sounds yummy.
    • Posts: 109 Member
      Bump!
    • Posts: 122 Member
      I plan on trying this recipe this weekend! Thanks
    • Posts: 237 Member
      show previous quotes

      Certainly. So - is it enough to just say that it was found in a Cooking Light magazine, or is there a specific format that is required? Just curious so that I make sure to give proper credit next time...

      Actually he inadvertently did not violate the copyright because he did not post the preparation instructions. Lists of ingredients are not copyright protected.

      But anyway, thank you for posting the source so I could find the prep instructions. I've NEVER made crab cakes before. :flowerforyou:
    • Posts: 224 Member
      Actually he inadvertently did not violate the copyright because he did not post the preparation instructions. Lists of ingredients are not copyright protected.

      But anyway, thank you for posting the source so I could find the prep instructions. I've NEVER made crab cakes before. :flowerforyou:
      You are amazing. :) And hope you love those crab cakes as much as I do! I'm actually making them again this evening myself.
    • Posts: 1,413 Member
      show previous quotes

      Actually he inadvertently did not violate the copyright because he did not post the preparation instructions. Lists of ingredients are not copyright protected.

      But anyway, thank you for posting the source so I could find the prep instructions. I've NEVER made crab cakes before. :flowerforyou:

      I understand where you're coming from, but I still believe if you're going to blatantly copy something you should give credit where credit is due. I like seeing the source because sometimes the person who reproduces the recipe might change something small, which may affect the results. I prefer to cook directly from the original source recipe, when available.

      Also, because the OP didn't post the instructions, without knowing the source it would be difficult to actually make the recipe as intended, as you pointed out.

      To the OP - yes, I think saying it was found in a Cooking Light magazine would be fine and greatly appreciated next time! I apologize if I seemed like I was attacking you; I've been getting more and more frustrated with people posting recipes without the source that I took out all my rage on you. :flowerforyou:
    • Posts: 224 Member
      I understand where you're coming from, but I still believe if you're going to blatantly copy something you should give credit where credit is due. I like seeing the source because sometimes the person who reproduces the recipe might change something small, which may affect the results. I prefer to cook directly from the original source recipe, when available.

      Also, because the OP didn't post the instructions, without knowing the source it would be difficult to actually make the recipe as intended, as you pointed out.

      To the OP - yes, I think saying it was found in a Cooking Light magazine would be fine and greatly appreciated next time! I apologize if I seemed like I was attacking you; I've been getting more and more frustrated with people posting recipes without the source that I took out all my rage on you. :flowerforyou:
      Attacked? Okay, yeah, maybe. Lesson learned? Definitely. :) Every single recipe I've posted since then has had a source. :)
    This discussion has been closed.

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