Southern Crab Cakes With Remoulade Dipping Sauce
Recipe: #15269
October 27, 2014
Categories: Side Dishes, Snacks, Crab meat Lemon, Game/Sports Day, Sunday Dinner, more
"From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap at fooddotcom. The only change I would make personally is to use wholemeal/wholegrain bread."
Ingredients
Nutritional
- Serving Size: 1 (75.8 g)
- Calories 120
- Total Fat - 3.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 20.9 mg
- Sodium - 495.7 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 1.1 g
- Sugars - 4 g
- Protein - 8.2 g
- Calcium - 26.3 mg
- Iron - 1.7 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200°F.
Step 2
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.
Step 3
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.
Step 4
Heat a large non-stick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, cook 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.
Step 5
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.
Step 6
Serve crab cakes warm with lemon wedges and dipping sauce.
Tips
No special items needed.