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August 29, 2004
Crab Cakes with Rémoulade
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
Rémoulade:
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
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 rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.
Yield: 4 servings (serving size: 1 crab cake and 2 tablespoons rémoulade)
CALORIES 246 (27% from fat); FAT 7.4g (sat 1.4g, mono 2.2g, poly 2.9g); PROTEIN 16.1g; CARB 28.5g; FIBER 1.6g; CHOL 97mg; IRON 3.1mg; SODIUM 870mg; CALC 136mg
Posted by carcharhinid at August 29, 2004 03:56 PM