Crab Cakes with Remoulade

Crab Cakes with Remoulade
Photo by Randy Mayor

Ingredients

  • 1 tablespoon Dijon mustard
  • 2 teaspoons 2% reduced-fat milk
  • 1 teaspoon capers, chopped
  • 1 cup dry breadcrumbs
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 teaspoon capers, chopped
  • 1 (4-ounce) jar diced pimiento, drained
  • + 25 more ingredients
    • 1 tablespoon Dijon mustard
    • 1 small garlic clove, minced
    • 1 tablespoon fresh lemon juice
    • Rémoulade:
    • ½ pound lump crabmeat, shell pieces removed
    • Rémoulade:
    • ½ pound lump crabmeat, shell pieces removed
    • 1 tablespoon fresh lemon juice
    • 1/8 teaspoon ground red pepper
    • Crab cakes:
    • Crab cakes:
    • ¼ teaspoon salt
    • 1 large egg
    • 1 small garlic clove, minced
    • 2 teaspoons olive oil
    • 2 teaspoons olive oil
    • 1/3 cup low-fat mayonnaise
    • 1 large egg
    • 1/8 teaspoon ground red pepper
    • ½ cup thinly sliced green onions
    • ¼ teaspoon salt
    • 1/3 cup low-fat mayonnaise
    • 2 teaspoons 2% reduced-fat milk
    • ½ cup thinly sliced green onions
    • 1 cup dry breadcrumbs

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 in...

View full recipe at My Recipes

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