Crab Cakes with Spicy Rémoulade

Ingredients

Crab cakes:

2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 ½ tablespoons light mayo
½ teaspoon grated lemon rind
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground red pepper
1 large egg
⅓ cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided

Rémoulade:

¼ cup light mayo
1 tablespoon chopped shallots
1 ½ tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
¼ teaspoon ground red pepper
⅛ teaspoon kosher salt

Instructions

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

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). 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.

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