Southern Crab Cakes with Rémoulade Dipping Sauce

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Southern Crab Cakes with Rémoulade Dipping Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/southern-crab-cakes-with-remoulade-dipping-sauce-recipe.htm>  20 August 2008.

Southern Crab Cakes with Rémoulade Dipping Sauce Photo
Southern Crab Cakes with Rémoulade Dipping Sauce
Yield: Makes 8 servings
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A favorite on every coast, this Southern-style crab cake appetizer is served with a low-fat version of the classic New Orleans sauce. The crabmeat mixture may be covered and chilled up to four hours before cooking.
Ingredients:
10
ounces fresh lump crabmeat

1-1/2
cups fresh white or sourdough bread crumbs, divided

1/4
cup chopped green onions

1/2
cup fat-free or reduced-fat mayonnaise, divided

1
egg white, lightly beaten

2
tablespoons coarse grain or spicy brown mustard, divided

3/4
teaspoon hot pepper sauce, divided

2
teaspoons olive oil, divided

Lemon wedges



Preparation:
1.
Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 (1/2-inch-thick) cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.

2.
Heat large nonstick skillet over medium heat; add 1 teaspoon oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon oil and crab cakes.

3.
To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well.

4.
Serve crab cakes warm with lemon wedges and dipping sauce.



Nutritional Information:
Serving Size: 1 crab cake with 1-1/2 teaspoons sauce
Sodium 376 mg
Protein 7 g
Fiber <1 g
Carbohydrate 8 g
Cholesterol 30 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 25 %
Calories 81
Dietary Exchange:
Meat 1
Starch 1/2


This recipe appears in: Southern