Southern Crab Cakes with Rémoulade Dipping Sauce


Southern Crab Cakes with Rémoulade Dipping Sauce Photo
Southern Crab Cakes with Rémoulade Dipping Sauce

YIELD Makes 8 servings

A favorite on every coast, this Southern-style crab cake appetizer is served with a low-fat version of the classic New Orleans sauce. The crabmeat mixture may be covered and chilled up to four hours before cooking.


10 ounces fresh lump crabmeat
1‑1/2 cups fresh white or sourdough bread crumbs, divided
1/4 cup chopped green onions
1/2 cup fat-free or reduced-fat mayonnaise, divided
1 egg white, lightly beaten
2 tablespoons coarse grain or spicy brown mustard, divided
3/4 teaspoon hot pepper sauce, divided
2 teaspoons olive oil, divided
Lemon wedges


  1. Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 (1/2-inch-thick) cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.
  2. Heat large nonstick skillet over medium heat; add 1 teaspoon oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon oil and crab cakes.
  3. To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well.
  4. Serve crab cakes warm with lemon wedges and dipping sauce.
This recipe appears in: Southern
Serving Size: 1 crab cake with 1-1/2 teaspoons sauce
Sodium 376 mg
Protein 7 g
Fiber <1 g
Carbohydrate 8 g
Cholesterol 30 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 25 %
Calories 81
Meat 1
Starch 1/2
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