Maryland Crab Cakes With Lemon Remoulade

⏱ 26 mins 🍽 4 serving(s) 🏷 Crab

This recipe features classic Maryland crab cakes served with a tangy lemon remoulade sauce. The crab mixture is shaped into eight patties and pan fried until golden brown. The accompanying sauce combines fresh parsley, shallots, capers and lemon zest for a bright flavour. It yields four servings, with two crab cakes and sauce per person.

Maryland Crab Cakes With Lemon Remoulade

Ingredients

  • 5 tablespoons mayonnaise, fat-free
  • 2 tablespoons parsley, fresh, chopped
  • 2 tablespoons shallots, minced
  • 1 tablespoon capers, drained
  • 2 teaspoons lemon zest, grated
  • 1 dash hot pepper sauce
  • 1 large egg, beaten
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chesapeake Old Bay Seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1 lb crabmeat, picked over (fresh, canned, or frozen or thawed)

Method

  1. Prepare the remoulade by mixing 3 tbsp of the fat free mayonnaise with the fresh parsley, minced shallots, drained capers, grated lemon zest and a dash of hot pepper sauce in a small bowl. Cover this and place it in the refrigerator.
  2. In a separate large bowl, combine the remaining 2 tbsp of fat free mayonnaise with the beaten egg, Dijon mustard, Old Bay Seasoning and Worcestershire sauce. Gently fold the picked over crabmeat into this mixture.
  3. Form the crab mixture into eight individual patties. Cover these and refrigerate them for 30 minute.
  4. Lightly coat a large nonstick skillet with cooking spray and place it over med-high heat.
  5. Cook the crab cakes in the prepared skillet until they are well browned on each side. Serve the hot crab cakes with the chilled lemon remoulade sauce.

Nutrition (per serving)

Sodium1184400 mg

Recipe details

CategoryCrab
Authormariposa13