Southern Crab Cakes With Remoulade Dipping Sauce
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.
- Ready In:
- 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)
- Preheat oven to 200°F.
- 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.
- 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.
- 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.
- 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.
- serve crab cakes warm with lemon wedges and dipping sauce.
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We really enjoyed these! First night we made sandwiches and the second night we ate them with brown rice pilaf and asparagus. These are going in my keepers cookbook. I added some red bell pepper as I wanted to use it up. I also baked them in the oven at 400 degrees F for 15 minutes on parchment paper. Thanks for posting the recipe! Made for Photo tag.