Crab Cakes with Creamy Spicy Remoulade

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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).

20
Calories
0.5g
Fat
1g
Protein
6
Servings

Ingredients

Crab Cakes

1 stalk celery (finely chopped)
1 small onion (finely chopped, 1/3 cup)
1 T olive oil
1 egg (beaten)
1/4 c Stonyfield Organic Low Fat Plain Yogurt
1/2 t dry mustard
1/4 t garlic powder
1/4 t onion powder
1/4 t 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 T finely chopped red sweet pepper
3 T olive oil
3 T finely chopped green sweet pepper

Remoulade

3/4 c Stonyfield Organic Low Fat Plain Yogurt
2 t Dijon mustard
1 1/2 t whole-grain mustard
1 t tarragon vinegar
1/4 t tabasco Sauce
2 t capers (chopped and drained)
1 T chopped fresh flat-leaf parsley
1 scallion (thinly sliced)
Salt and freshly ground black pepper (to taste)
Nutrition Information: 
Serving Size: 
2 tsps
Calories: 
20
Calories from Fat: 
5
Total Fat: 
0.5g
Total Carbohydrate: 
3g
Dietary Fiber: 
1g
Protein: 
1g
Calcium: 
6%

Preparation:

Remoulade

Step 1

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

Crab Cakes

Step 1

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.

Ingredients

Crab Cakes

1 stalk celery (finely chopped)
1 small onion (finely chopped, 1/3 cup)
1 T olive oil
1 egg (beaten)
1/4 c Stonyfield Organic Low Fat Plain Yogurt
1/2 t dry mustard
1/4 t garlic powder
1/4 t onion powder
1/4 t 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 T finely chopped red sweet pepper
3 T olive oil
3 T finely chopped green sweet pepper

Remoulade

3/4 c Stonyfield Organic Low Fat Plain Yogurt
2 t Dijon mustard
1 1/2 t whole-grain mustard
1 t tarragon vinegar
1/4 t tabasco Sauce
2 t capers (chopped and drained)
1 T chopped fresh flat-leaf parsley
1 scallion (thinly sliced)
Salt and freshly ground black pepper (to taste)
Nutrition Information: 
Serving Size: 
2 tsps
Calories: 
20
Calories from Fat: 
5
Total Fat: 
0.5g
Total Carbohydrate: 
3g
Dietary Fiber: 
1g
Protein: 
1g
Calcium: 
6%

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