4 Points Plus - Maryland Crab Cakes With Lemon Remoulade |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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From WW All Time Favorites. Per Serving (2 crab cakes and 2 tbsp sauce): 156 cal, 4g fat, 4g carb, 1g fiber, 25g protein Ingredients:
5 tablespoons mayonnaise, fat-free |
2 tablespoons parsley, fresh, chopped |
2 tablespoons shallots, minced |
1 tablespoon capers, drained |
2 teaspoons lemon zest, grated |
1 dash hot pepper sauce |
1 large egg, beaten |
1 teaspoon dijon mustard |
1 teaspoon chesapeake old bay seasoning |
1/2 teaspoon worcestershire sauce |
1 lb crabmeat, picked over (fresh, canned, or frozen or thawed) |
Directions:
1. Remoulade: combine 3 tbsp mayo, parsley, shallots, capers, lemon zest, and pepper sauce in small bowl. Cover and refridgerate.
2. Combine remaining 2 tbsp mayo, egg, mustard, bay seasoning, and worcestershire sauce in large bowl; gently stir in crabmeat.
3. Shape into 8 patties. Refridgerate, covered, for 30 minute.
4. Spray large nonstick skillet over med-high heat.
5. Cook crabcakes until well browned. Serve with remoulade.
6. 4 Points plus yields 2 crab cakes and 2 tbsp sauce.
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