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
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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.
Nutrition Information
|
20
CALORIES
|
0.5g
TOTAL FAT
|
1g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
2 tsps
| ||
| Amount Per Serving | ||
20
5
|
||
| % Daily Value* | ||
| Total Fat | 0.5g | |
| Cholesterol | 0mg | |
| Total Carbohydrate | 3g | |
| Dietary Fiber | 1g | |
| Protein | 1g | |
| Calcium | 6% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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