Southern Crab Cakes with Rémoulade Dipping Sauce
Browse the recipe Southern Crab Cakes with Rémoulade Dipping Sauce
Southern Crab Cakes with Rémoulade Dipping Sauce
YIELD Makes 8 servings
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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:
- 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.
- 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.
- 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.
- Serve crab cakes warm with lemon wedges and dipping sauce.
This recipe appears in:
Southern
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 |