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Crab Cakes with Savory Remoulade
Crab Cakes with Savory Remoulade

Crab Cakes with Savory Remoulade

1 Hr(s) (incl. refrigerating)
30 Min(s) Prep
30 Min(s) Cook
Thrilling the folks at home is so easy with crispy, delicious crab cakes. Serve with a lemony sauce and prepare for lavish praise.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. milk
2 tsp. lemon zest
1 tsp. garlic powder
2 cans (6 oz. each) crabmeat, well drained, flaked
20 reduced-fat round buttery crackers, finely crushed
1/4 cup each finely chopped green onions and red peppers
1/2 tsp. baking powder
1 stalk celery, finely chopped
2 Tbsp. hot pepper sauce
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Let's Make It
1
Mix first 4 ingredients until blended. Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl. Add 2/3 cup cream cheese mixture; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
2
Cook crabmeat patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining cream cheese mixture, celery and pepper sauce until blended.
3
Serve crab cakes with cream cheese sauce.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
Note
If using a regular skillet, heat 1 Tbsp. oil in skillet before adding crabmeat patties.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 6g
30%
Trans Fat 0.5g
Cholesterol 70mg
23%
Sodium 730mg
32%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 2g
4%
Protein 11g
22%
Vitamin A
15%
Vitamin C
6%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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