Crab Cakes with Remoulade

Randy Mayor; Melanie J. Clarke

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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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