Crab Cakes with Remoulade
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. 4 servings (serving size: 1 crab cake and 2 tablespoons rĂŠmoulade) Ingredients Crab cakes: 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 Remoulade: 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 Preparation 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. Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown. To prepare rĂŠmoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes. Nutritional Information Amount per serving Calories: 246 Calories from fat: 27% Fat: 7.4g Saturated fat: 1.4g Monounsaturated fat: 2.2g Polyunsaturated fat: 2.9g Protein: 16.1g Carbohydrate: 28.5g Fiber: 1.6g Cholesterol: 97mg Iron: 3.1mg Sodium: 870mg Calcium: 136mg