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Categories:
mayonnaise parsley shallots capers lemon zest pepper sauce egg mustard chesapeake Old Worcestershire sauce crabmeat
Viewed: 53 - Published at: 2 months agoIngredients
- 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
- 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.
