Crab Cakes with Creamy Spicy Remoulade

A familiar treat for those that grew up in the Mid-Atlantic, we used yogurt in both the crab cake and the remoulade (a fancy name for tartar sauce with a kick).

Yields: 6 Servings

Ingredients

Crab Cakes
1		stalk celery (finely chopped)
1		small onion (finely chopped, 1/3 cup)
1	tbsp	olive oil
1		egg (beaten)
¹⁄₄	c	Stonyfield Organic Low Fat Plain Yogurt
¹⁄₂	tsp	dry mustard
¹⁄₄	tsp	garlic powder
¹⁄₄	tsp	onion powder
¹⁄₄	tsp	ground red pepper
1 ¹⁄₂	c	soft French bread crumbs
8	oz	fresh cooked crab meat or canned crab meat (drained, flaked, and cartilage removed)
3	tbsp	finely chopped red sweet pepper
3	tbsp	olive oil
3	tbsp	finely chopped green sweet pepper
Remoulade
³⁄₄	c	Stonyfield Organic Low Fat Plain Yogurt
2	tsp	Dijon mustard
1 ¹⁄₂	tsp	whole-grain mustard
1	tsp	tarragon vinegar
¹⁄₄	tsp	tabasco Sauce
2	tsp	capers (chopped and drained)
1	tbsp	chopped fresh flat-leaf parsley
1		scallion (thinly sliced)
		Salt and freshly ground black pepper (to taste)

Directions

Remoulade

Combine all ingredients in a small mixing bowl. Chill for 30 minutes before serving along side the crab cakes. Keep refrigerated.

Crab Cakes

In a skillet, cook celery and onion in the 1 tablespoon olive oil until tender. Cool slightly. Combine egg, yogurt, dry mustard, garlic powder, onion powder and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes. Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with remoulade sauce.