Crab Cakes with Cajun Rémoulade
Numerous variations of crab cakes exist, and this one takes its cue from Cajun cuisine. A quick sauté on the cooktop crisps them on the outside without saturating them in oil.
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- Calories: 95
- Fat: 3g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.9g
- Protein: 9.7g
- Carbohydrate: 6.5g
- Fiber: 0.4g
- Cholesterol: 52mg
- Iron: 0.5mg
- Sodium: 198mg
- Calcium: 55mg
- Crab Cakes:
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely chopped green onions
- 1/2 teaspoon dry mustard
- 1/4 teaspoon celery seeds
- 1/4 teaspoon paprika
- 1/8 teaspoon ground red pepper
- 1 large egg, beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 pound lump crabmeat, drained and shell pieces removed
- 2 tablespoons canola oil
- Cajun Rémoulade:
- 1 cup plain fat-free Greek yogurt
- 2 tablespoons chopped green onions
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons drained capers, finely chopped
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- Remaining Ingredient:
- Lemon slices
- 1. To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine.
- 2. Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty. Repeat procedure with remaining crab mixture, forming 12 cakes.
- 3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 2 minutes or until bottoms are golden. Carefully turn crab cakes; cook 2 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove crab cakes from pan; keep warm.
- 4. To prepare rémoulade, combine 1 cup yogurt and next 6 ingredients (through red pepper) in a small bowl; stir with a whisk. Serve crab cakes with rémoulade and lemon slices.
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