Southern Crab Cakes with Remoulade Dipping Sauce

By sexyswamprat

  • 10 oz fresh lump crabmeat

  • 1 1/2 c fresh white or sourdough bread crumbs, divided

  • 1/4 c chopped green onions

  • 1/2 c fat-free or reduced-fat mayonnaise, divided

  • 1 egg white, lightly beaten

  • 2 tbsp coarse grain or spicy brown mustard, divided

  • 3/4 tsp hot pepper sauce, divided

  • 2 tsp olive oil, divided

  • lemon wedges

  1. Preheat oven to 200 degrees. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tbsp mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape eight 1/2-inch-thick cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs. Heat large nonstick skillet over medium heat until hot; add 1 tsp oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well. Serve crab cakes warm with lemon wedges and dipping sauce.

  2. Makes 8 Servings.

Nutritional Facts

Nutrients Per Serving
81 Calories
2 g Fat
<1g Fiber


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