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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crab Cakes with Remoulade Sauce Recipe

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This recipe for Crab Cakes with Remoulade Sauce is from Mother to Daughter Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Remoulade Sauce:

1/4 c plain fat-free yogurt
1/4 light mayo
2 T minced green onion
1 T sweet pickle relish
1 T dijon
1 T mined parsley
2 t lemon juice
1 t Worcestershire sauce
1/8 t paprika
3-4 dashes Franks hot sauce

Crab Cakes:

1/2 c cooked wild rice or blend (Uncle Ben's w/o seasoning packet)
1 lb lump crabmeat
3/4 c dry bread crumbs
1/4 c finely chopped celery
1/4 c chopped green onion
1/4 light mayo
2 T mined parsley
1 t dry mustard
1/8 cayenne pepper
1/8 t black pepper
2 large egg whites, lightly beaten
2 t canola oil, divided
Directions:
Directions:
To prepare sauce, whisk all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.

In large bowl, combine cooked rice, crabmeat, bread crumbs, celery, onion, mayo, parsley, lemon juice, dry mustard, cayenne, pepper & egg whites. Divide the mixture into 8 equal portions, shaping each into a 1 inch thick patty. In a large nonstick skillet, heat 2 t of oil over medium heat. Add 4 crab cakes to the skillet; cook 4 minutes.

Carefully turn patties over and cook another 4 minutes or until golden. Repeat with remaining oil and patties. Serve with remoulade sauce.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
25 mins

 

 

 

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