Crab Cakes with Caper Remoulade
Source of Recipe
Aunt Saunny
Olive oil or regular non stick cooking spray
¾ cup bread crumbs
1 pound lump crab meat, shells removed
½ cup sliced green onions
½ cup red bell pepper, diced
¼ cup diced celery
2 tablespoons Dijon mustard
2 tablespoons lemon juice
¼ teaspoon salt
3 egg whites
Caper Remoulade:
¾ cup low fat mayonnaise no more than 2 grams fat per tablespoon
1 tablespoon capers rinsed and drained
2 cloves garlic, minced or pressed
¼ cup minced onion
dash Tabasco – optional
Method:
Combine bread crumbs with crab, onions, pepper and celery.
In a separate bowl combine mustard with lemon juice, salt and egg whites. Add egg white mixture to crab mixture and mix together gently until combined.
Spray a large nonstick or stick resistant skillet with cooking spray and preheat over – medium high. Divide crab meat into 8 equal portions and shape each portion into a 1 inch thick patty. Add crab cakes to skillet and cook for 2 minutes. Turn cakes over and reduce heat to medium. Cook 3 more minutes or until golden brown.
To prepare Remoulade combine all ingredients together in a small bowl and whisk until combined. Serve 2 tablespoons of Remoulade with each crab cake.
Yield 8 crab cakes
|
Â
Â
Â
|
member logon
