Crab Cakes

Crab Cakes

Course Dinner
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 150kcal

Ingredients

Remoulade:

  • 5 ounces plain nonfat Greek yogurt
  • 2 Tablespoons dijon mustard
  • 1/2 Tablespoon smoked paprika
  • 1/2 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon lemon juice
  • 1/2 Tablespoon chopped fresh parsley

Crab Cakes:

  • 1 egg
  • 1/4 cup Reduced Fat Kraft with Olive Oil Mayo
  • 1 Tablespoon chopped fresh parsley
  • 2 teaspoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 pound fresh lump crab meat
  • 2/3 cup panko breadcrumbs

Instructions

  • In a mixing bowl, whisk together all remoulade ingredients until well combined; set aside.
  • Generously spray a large nonstick skillet with cooking spray and place over medium-high heat.
  • In a large bowl, mix together egg, mayo, parsley, dijon, Worcestershire sauce, Old Bay, lemon juice and salt. Add crab meat and breadcrumbs and mix until just combined. Form into 6 equal patties (3.7 ounces each).
  • Carefully place crab cakes in prepared skillet and cook for 4-5 minutes on each side, until golden brown. Remove crab cakes from pan and serve topped with remoulade (1.2 ounces each).

Notes

1 serving: 1 crab cake + 1.2 ounces sauce
MFP: MFF Crab Cakes

Nutrition

Calories: 150kcal | Carbohydrates: 9.4g | Protein: 20.4g | Fat: 3.4g