I had to ask for my hand in marriage upon eating these crab cakes. OMG, are these crab cakes good!
Crab Cakes with Remoulade
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.
Yield: 4 servings (serving size: 1 crab cake and 2 tablespoons rémoulade)
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Amount per serving
- Calories: 246
- Calories from fat: 27%
- Fat: 7.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 2.9g
- Protein: 16.1g
- Carbohydrate: 28.5g
- Fiber: 1.6g
- Cholesterol: 97mg
- Iron: 3.1mg
- Sodium: 870mg
- Calcium: 136mg
- 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
- 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
- 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.
- Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
- To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.
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