4 POINTS PLUS - MARYLAND CRAB CAKES WITH LEMON REMOULADE
From WW All Time Favorites. Per Serving (2 crab cakes and 2 tbsp sauce): 156 cal, 4g fat, 4g carb, 1g fiber, 25g protein
Provided by mariposa13
Categories Crab
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remoulade: combine 3 tbsp mayo, parsley, shallots, capers, lemon zest, and pepper sauce in small bowl. Cover and refridgerate.
- Combine remaining 2 tbsp mayo, egg, mustard, bay seasoning, and worcestershire sauce in large bowl; gently stir in crabmeat.
- Shape into 8 patties. Refridgerate, covered, for 30 minute.
- Spray large nonstick skillet over med-high heat.
- Cook crabcakes until well browned. Serve with remoulade.
- 4 Points plus yields 2 crab cakes and 2 tbsp sauce.
Nutrition Facts : Calories 191.4, Fat 8.1, SaturatedFat 1.4, Cholesterol 98.9, Sodium 1184.4, Carbohydrate 5.9, Fiber 0.3, Sugar 1.4, Protein 22.8
THE ULTIMATE CRAB CAKES WITH REMOULADE
Provided by Tyler Florence
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
- Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
- While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
- Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
- Roll them in bread crumbs and shake off excess.
- Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
- Garnish with slices of lemon and serve with a green salad.
- Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
- Yield: 6 servings
MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE
Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.
Provided by Jen Stimmel Opperman
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
- Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
- Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
- Serve immediately with remoulade.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g
CRAB CAKES WITH LEMON REMOULADE
I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.
Provided by Bobbie
Categories Crab
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
- Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
- Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
- Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
- Lemon Remoulade:.
- Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
- The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
- (The prep and cook time does not include the time needed to refrigerate).
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