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| Southern Crab Cakes w/Remoulade Dipping Sauce
10 ounces of fresh lump crabmeat
1 1/2 cups of fresh white or sourdough bread crumbs, divided
1/4 cup of chopped green onions
1/2 cup of nonfat or reduced fat mayonnaise, divided
2 tablespoons of coarse grain or spicy brown mustard, divided
3/4 teaspoon of hot pepper sauce, divided
1 egg white, lightly beaten
2 teaspoons of olive oil, divided
lemon wedges |
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Preheat oven to 200ºF. Combine crabmeat. 3/4 cup of bread crumbs and green onions in medium bowl. Add 1/4 cup of mayo, 1 tablespoon mustard. 1/2 teaspoon of pepper sauce and egg white, 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 teaspoon of oil. Add 4 crab cakes, cook 4 - 5 minutes per side or until golden brown. Transfer to serving platter, keep warm in oven. Repeat with remaining 1 teaspoon of oil and crab cakes.
To prepare dipping sauce, combine the remaining 1/4 cup of mayonnaise, 1 tablespoon of mustard and 1/4 teaspoon of pepper sauce in small bowl.
Serve warm crab cakes with lemon wedges and dipping sauce.
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