Southern crab cakes with remoulade dipping sauce

 

very easy-from diabetic cooking magazine

 

Makes 8 servings

A favorite on every coast, this Southern-style crab cake

appetizer is served with a low-fat version of the classic New

Orleans sauce. The crabmeat mixture may be covered and chilled

up to four hours before cooking.

 

Ingredients:

 

10 ounces fresh lump crabmeat

1-1/2 cups fresh white or sourdough bread crumbs, divided

1/4 cup chopped green onions

1/2 cup fat-free or reduced-fat mayonnaise, divided

1 egg white, lightly beaten

2 tablespoons coarse grain or spicy brown mustard, divided

3/4 teaspoon hot pepper sauce, divided

2 teaspoons olive oil, divided

Lemon wedges

 

Preparation:

1. Preheat oven to 200°F. Pick out and discard any shell or

cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs

and green onions in medium bowl. Add 1/4 cup mayonnaise, egg

white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce; mix

well. Using 1/4 cup mixture per cake, shape into 8

(1/2-inch-thick) cakes. Roll crab cakes lightly in remaining

3/4 cup bread crumbs.

2. Heat large nonstick skillet over medium heat; add 1 teaspoon

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 oil and crab cakes.

3. 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.

4. Serve crab cakes warm with lemon wedges and dipping sauce.

 

Nutritional Information:

Serving Size: 1 crab cake with 1-1/2 teaspoons sauce

Sodium 376 mg--Protein 7 g--Fiber 1 g  Carbohydrate 8 g

Cholesterol 30 mg--Saturated Fat  1 g--  Total Fat  2 g

Calories from Fat 25 % --  Calories 81

Dietary Exchange: 1 Meat  --- Starch   1/2


Sugar Syl Says:
The kindness you spread today
 will be gathered up and returned to you tomorrow.



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