1. Make the crab cakes: In a medium bowl, combine 1 1/2 cups finely chopped weekend-prepped potatoes, three 6-oz. cans crabmeat, drained, 2 eggs, beaten, 1/3 cup finely chopped red bell pepper, 2 Tbs. panko breadcrumbs, 2 Tbs. mayonnaise, 1 Tbs. minced fresh chives, and 1/2 tsp. Old Bay seasoning. Evenly divide mixture into 8 patties. Refrigerate.
2. Make the remoulade sauce: Mix together 1/4 cup mayonnaise, 1 tsp. pickle juice, and 1/2 tsp. Dijonstyle mustard. Refrigerate until serving.
3. Make the salad: In a small bowl, combine the reserved 1 1/2 cups corn from Tuesday, 1 cup quartered cherry tomatoes, 2 Tbs. lime juice, 1 Tbs. chopped basil, and 1/8 tsp. each salt and pepper. Cook 4 crab cakes in 1 Tbs. olive oil in a nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side. Repeat with remaining crab cakes. Serve with corn salsa salad and remoulade sauce. Garnish with chives if desired.
- Think of crab as a kid-friendly “gateway” seafood. It’s made even milder when mixed with potatoes and fried into tasty little patties.
Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 420, Fat, total (g): 26, chol. (mg): 192, sat. fat (g): 4, carb. (g): 29, Monounsaturated fat (g): 9, Polyunsaturated fat (g): 11, Trans fatty acid (g): , fiber (g): 3, sugar (g): 4, pro. (g): 21, vit. A (RE): 138, vit. C (mg): 36, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (ug): 55, Cobalamin (Vit. B12) (ug): , sodium (mg): 742, Potassium (mg): 539, calcium (mg): 120, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.