CRAB CAKE DIPPING SAUCE MAYONNAISE RECIPES
SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE RECIPE ...
From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 crab cakes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F.
- combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
- Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
- Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
- To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
- serve crab cakes warm with lemon wedges and dipping sauce.
Nutrition Facts : Calories 88.2, FatContent 2.4, SaturatedFatContent 0.4, CholesterolContent 28.5, SodiumContent 358.6, CarbohydrateContent 7.1, FiberContent 0.7, SugarContent 1.6, ProteinContent 9.2
SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE RECIPE ...
From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 crab cakes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F.
- combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
- Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
- Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
- To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
- serve crab cakes warm with lemon wedges and dipping sauce.
Nutrition Facts : Calories 88.2, FatContent 2.4, SaturatedFatContent 0.4, CholesterolContent 28.5, SodiumContent 358.6, CarbohydrateContent 7.1, FiberContent 0.7, SugarContent 1.6, ProteinContent 9.2
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