Crab Cakes with Creamy Shallot Remoulade

A light, fresh take on crab cakes just in time to enjoy with fresh greens from the garden.

For the crab cakes:

1.5 tbsp chopped fresh parsley

3 tbsp chopped fresh chives

3/4 tsp grated lemon rind

1 tbsp lemon juice

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/4 tsp salt

2/3 cup panko breadcrumbs

2.5 tsp mayonnaise

2 eggs

3 cans lump crabmeat, drained

3 cans white crabmeat, drained

For the remoulade:

1/2 cup mayonnaise

2 tbsp chopped shallots

3 tbsp chopped capers

4 tsp Dijon mustard

2 tsp lemon juice

1/2 tsp cayenne pepper

1/2 tsp salt

Directions:

Combine crab cake ingredients as listed. Cover and refrigerate up to an hour. Prepare the remoulade by combining 1/4 cup mayonnaise and remaining ingredients, stir to combine. Cover and refrigerate.

Preheat the oven to 400. Spray a large baking sheet with olive oil spray. To create the crab cakes, form six equal patties from the mixture, ensuring that each is about 3/4 inch thick. Place the patties on the baking sheet, evenly spaced. Drizzle with olive oil and bake for 15-18 minutes or until cooked through. Serve crab cakes with remoulade and a side of mixed greens.