Being at the Oregon Coast reminds me of...Crab Cakes and Shrimp Cakes

Crab Cakes with Spicy Rémoulade
A lighter and much healthier version of this seafood favorite....with lower sodium and much lower fat!

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

Spicy Rémoulade

  • 1/4 cup canola-based mayonnaise

  • 1 tablespoon chopped shallots

  • 1 1/2 tablespoons capers, drained and chopped

  • 2 teaspoons Creole mustard

  • 1 teaspoon fresh lemon juice

  • 1/4 teaspoon ground red pepper

  • 1/8 teaspoon kosher salt

  • Directions: Mix all ingredients together and form 8 equal size crab cakes. Refrigerate for 1 hour. Add 1/2 teaspoon oil in a nonstick pan and heat on medium heat. Cook 4 crab cakes at a time. Place on a paper towel lined baking sheet. Place crab cakes in a warm oven until ready to serve.

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

    Crispy Shrimp Cakes with Homemade Tartar Sauce
    Shrimp cakes:
    2 cup(s) panko breadcrumbs1 pound(s) peeled, deveined frozen shrimp, thawed, coarsely chopped
    1/2 cup(s) light mayonnaise
    2 large eggs, lightly beaten
    1/3 cup(s) chopped red bell pepper
    1/3 cup(s) chopped scallions
    2 teaspoon(s) garlic paste
    1 teaspoon(s) Dijon mustard
    1/4 teaspoon(s) cayenne pepper
    1/2 teaspoon(s) salt
    1/4 cup(s) canola oil

    Tartar sauce:
    1 cup mayonnaise
    1/4 cup finely chopped dill pickle
    3 tablespoons chopped green onion
    1 tablespoon drained capers
    1 tablespoon chopped fresh parsley
    2 teaspoons fresh lemon juice
    1 teaspoon Dijon mustard
    1/2 teaspoon dried tarragon
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon hot pepper sauce

    To make shrimp cakes: Place 1 1/2 cups of the breadcrumbs on a flat plate.In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Use a 1/2⅓-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely. Make 7 more cakes with the remaining shrimp mixture and transfer them with a flat metal spatula to a baking sheet lined with waxed paper; flatten cakes slightly, to a 3½-inch circumference. Refrigerate 1 hour. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200 degree oven. Repeat with the remaining 2 tablespoons oil and 4 cakes. Serve shrimp cakes with tartar sauce.To make tartar sauce:Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.