Crab Cakes with Remoulade

TamTastic

How funny. I checked the Cooking Light website and the "Dinner Tonight" recipe (a daily thing) was for this recipe!! HAHA!

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. Rating:

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

Rémoulade:
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
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.

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

Nutritional Information
CALORIES 246(27% from fat); FAT 7.4g (sat 1.4g,mono 2.2g,poly 2.9g); IRON 3.1mg; CHOLESTEROL 97mg; CALCIUM 136mg; CARBOHYDRATE 28.5g; SODIUM 870mg; PROTEIN 16.1g; FIBER 1.6g

TamTastic

How funny. I checked the Cooking Light website and the "Dinner Tonight" recipe (a daily thing) was for this recipe!! HAHA!

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. Rating:

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

Rémoulade:
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
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.

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

Nutritional Information
CALORIES 246(27% from fat); FAT 7.4g (sat 1.4g,mono 2.2g,poly 2.9g); IRON 3.1mg; CHOLESTEROL 97mg; CALCIUM 136mg; CARBOHYDRATE 28.5g; SODIUM 870mg; PROTEIN 16.1g; FIBER 1.6g

Healthier_Me

Ugh... I want crab cakes now!

neverbeenskinny

OMG, I love crab cakes w/remoulade. yummy!!!

michlingle

Hey all!
What kind of crabmeat do you buy? Which brand? I made crabcakes early on in the diet and they were terrible. I bought the bumblebee brand for about $5 per can and they were terrible. Also, would imitation crab meat taste okay?