Crabby Pattys that won't bust your gut

I am the first to admit that I am afraid to cook seafood. I actually think I am afraid to even purchase it. The grocery store selection frightens me, what if it's bad, what type of fish, how is it supposed to smell...blah blah blah.

I do however love to eat seafood and was craving crab cakes not too long ago. Most crab cakes can be pretty high in fat and calories or can sometimes taste greasy or heavy. I happened to be looking through the pages of Cooking Light when I stumbled upon a recipe makeover for lighter crab cakes. My craving intensified so I sucked up my seafood fear, went to the local fish market ( not grocery store ) and bought the supplies. My husband looked shocked when he saw me at work in the kitchen, but he quietly walked away and kept his thoughts to himself.

To both of our surprise they came out delicious and were indeed lighter, tasty, and fresh. Paired with a crisp salad it was the perfect Summer meal. According to Cooking Light the calories are more than cut in half- 292 versus 734, fat reduced from 8.6 grams of fat to 1.6 grams and the sodium went from 1,285 milligrams to 571 milligrams. Great for my husband who watches his sodium intake. Try the yourself and see.

Ingredients

Crab cakes:
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
1/2 teaspoon grated lemon rind
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 * I did not have capers so made without*
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt

Preparation
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.

~ Karen