Southern Crab Cakes with Rémoulade Dipping Sauce

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.

Yield

Makes 8 servings

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.

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