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).
|1||stalk celery (finely chopped)|
|1||small onion (finely chopped, 1/3 cup)|
|1⁄4||c||Stonyfield Organic Low Fat Plain Yogurt|
|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||finely chopped green sweet pepper|
|3⁄4||c||Stonyfield Organic Low Fat Plain Yogurt|
|1 1⁄2||tsp||whole-grain mustard|
|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)|
Combine all ingredients in a small mixing bowl. Chill for 30 minutes before serving along side the crab cakes. Keep refrigerated.
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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