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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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.
Ingredients:
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
Preparation:
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.
Nutritional Information:
| 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 |
Dietary Exchange:
| Meat | 1 |
| Starch | 1/2 |
This recipe appears in:
Southern
