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Crab Cakes with Remoulade

Crab Cakes with Rémoulade
Randy Mayor; Melanie J. Clarke
Yield

4 servings (serving size: 1 crab cake and 2 tablespoons rémoulade)

These crab cakes are on the bready side, so if that's not your preference, omit a couple tablespoons of breadcrumbs. Serve with a green salad.

Ingredients

  • Crab cakes:
  • 2 teaspoons olive oil
  • 1 cup dry breadcrumbs
  • 1/2 cup thinly sliced green onions
  • 1/2 pound lump crabmeat, shell pieces removed
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1 large egg
  • Remoulade:
  • 1/3 cup low-fat mayonnaise
  • 2 teaspoons 2% reduced-fat milk
  • 1 teaspoon capers, chopped
  • 1/8 teaspoon ground red pepper
  • 1 small garlic clove, minced

Nutrition Information

  • calories 246
  • caloriesfromfat 27 %
  • fat 7.4 g
  • satfat 1.4 g
  • monofat 2.2 g
  • polyfat 2.9 g
  • protein 16.1 g
  • carbohydrate 28.5 g
  • fiber 1.6 g
  • cholesterol 97 mg
  • iron 3.1 mg
  • sodium 870 mg
  • calcium 136 mg

How to Make It

  1. To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

  2. Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.

  3. To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.