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Southern Crab Cakes with Rémoulade Dipping Sauce

Southern Crab Cakes with Rémoulade Dipping Sauce

This sunny Southern dish is perfect for soaking up the last days of the summer season! It's a scrumptious appetizer, perfect to set the tone for a late-summer menu.
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Ingredients

Directions

Yield:
8 servings

Serving size:
1 crab cake with 1 1/2 teaspoons sauce

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 hot 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.

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.

For dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard, and 1/4 teaspoon hot pepper sauce in small bowl; mix well.

Serve crab cakes warm with dipping sauce and lemon wedges, if desired.

Nutrition Information:

Calories: 81 calories, Carbohydrates: 8 g, Protein: 7 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 30 mg, Sodium: 376 mg, Fiber: 1 g

Exchanges per serving: 1/2 Bread/Starch, 1 Meat.

Copyright Diabetic Cooking.

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