Southern Crab Cakes With Remoulade Dipping Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread. Ingredients:
10 ounces lump crabmeat (fresh) |
1 1/2 cups white breadcrumbs (or sourdough divided) |
1/4 cup green onion (chopped) |
1/2 cup fat-free mayonnaise (or reduced-fat, divided) |
1 egg white (lightly beaten) |
2 tablespoons grainy mustard (coarse grain or spicy brown, divided) |
3/4 teaspoon hot pepper sauce (divided) |
2 teaspoons olive oil (divided) |
lemon wedge (to serve) |
Directions:
1. Preheat oven to 200°F.
2. combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
3. Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
4. Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
5. 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.
6. serve crab cakes warm with lemon wedges and dipping sauce.
|
|