A Squared: What's for Dinner Wednesday: Mariano's Crab Cakes with Homemade Remoulade

Wednesday, June 5, 2013

What's for Dinner Wednesday: Mariano's Crab Cakes with Homemade Remoulade

I don't know where my love for crab cakes began, but I'm obsessed with them. Crab cakes are among the few foods that are almost a guaranteed order for me when I see them on a restaurant menu. Other "must orders" include French macarons, St. Germain cocktails, and anything involving brussels sprouts, butternut squash, or goat cheese.

Mariano's Fresh Market in Chicago has a fabulous seafood counter, which (as you can imagine) is tough to come by in our Midwestern city by the Lake. Being an east coast girl, I love my seafood so we make pretty regular trips to Mariano's for that purpose alone. On this past visit I noticed their crab cakes and as there were only 4 left I decided to snatch them up before someone else did. I have made crab cakes from scratch before, but lump crabmeat is expensive and the cakes can be difficult to bind and keep together when you're cooking them. So, I decided to let Mariano's do the heavy lifting and I made a spicy and tangy remoulade from scratch to serve with them. It would be great served with any fish and isn't too fattening since most of the creaminess comes from fat free Greek yogurt.


  • 2 Tbs. reduced fat mayonnaise
  • 1/4 cup fat free plain Greek yogurt 
  • 2 Tbs. fresh flat-leaf parsley, chopped
  • 1/2 Tbs. dry chives
  • 1 Tbs. cornichon, finely chopped
  • 1 Tbs. Dijon mustard
  • 1 Tbs. whole-grain mustard
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. dry red pepper or a few dashes Tobasco sauce
  • 1/8 teaspoon salt
  • 1 garlic clove, minced

  • Combine all ingredients in a small bowl.  Cover and chill for 1-2 hours.  Remove from refrigerator and served chilled along with hot crab cakes.  This sauce could also be served with shrimp or grilled fish.

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