Crab Cakes with Remoulade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
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 |
Directions:
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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