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Saturday, March 2, 2013

Simple Crab Cakes and Savory Remoulade

These were so delicious, and so easy!  Get good quality crabmeat, and be sure to cook on high heat to get that crispy outer crust.  Yum!

Serves 4

For Crab Cakes:

1 1/5 Cups plain breadcrumbs
1/2 Cup chopped green onions
2 Tbsp low fat mayo
1 1/2 Tbsp fresh lemon juice
1 1/2 Tsp dijon mustard
1 1/2 Tsp worcestershire
1 Tsp black pepper
1 Tsp salt
1 Tsp tabasco
2 Large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 Tsp olive oil
4 Lemon wedges

Combine all ingredients through crabmeat in a large bowl.  Make 8 patties and refrigerate until ready to cook.  (Now's a good time to make the remoulade, if you haven't already.  This can all be made in advance).

For Remoulade:

1 1/4 Cups lowfat mayo
1/4 Cup creole mustard
1 Tbsp paprika
1 1/2 Tsp cajun seasoning
2 Tsp horseradish
1 Tsp sweet pickle juice
1 Tsp tabasco
1 garlic clove, minced
1 Tbsp fresh lemon juice

Mix all ingredients and keep refrigerated until ready to use.

To cook the crab cakes, heat the olive oil in a large nonstick pan over med-high heat.  Add patties and cook 4 minutes on each side, or until golden brown and crispy!  Serve with lemon wedges and remoulade sauce!

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