Crab Cakes and Remoulade

Author: Shannon Miller

A Southern favorite

Number of servings: 4
Calories: 290

For the crab cakes:

3/4 cup bread crumbs
1/4 cup low-fat mayonnaise
1 tsp Dijon mustard
2 Tbsp sweet onion, finely chopped
1 egg beaten
1/2 tsp fresh parsley, minced
1 tsp fresh thyme, minced
Salt and freshly ground pepper, to taste
1 lb crab meat, drained and flaked
1/2 cup all-purpose flour
1 Tbsp vegetable oil

• Combine all ingredients except crab meat, flour and oil, mixing well.  Gently fold crab meat into mixture.  Shape into crab cakes of desired size and chill.
• Heat the oil in skillet over medium heat.
• Dredge crab cakes in flour then place in oil and fry until golden brown; turn and brown other side.  Drain on paper towels and serve with remoulade (recipe below).

Tip:  Although most shell and cartilage is removed from crab meat when they are “picked”, it is a good idea to double check for any pieces they missed.  Gently sort through checking for anything that needs removal.

For remoulade:

1/2 cup low-fat mayonnaise
2 tsp ketchup
1/2 tsp siracha (rooster or chili sauce)
2 Tbsp prepared horseradish
1/4 tsp paprika
1/4 tsp salt
1/2 tsp fresh parsley
Dash of cumin
Dash of cayenne pepper
Freshly ground black pepper, to taste

• Combine above in bowl and whisk together well.  Serve with crab cakes and garnish with lemon wedge, parsley, and capers.

Recipe by Jessica Bright