How to Make Southern Crab Cakes with Re'moulade Dipping Sauce


Southern-style crab cakes are a popular appetizer on both coasts, as well as points in between. They can be made with a low-fat version of the famous New Orleans sauce, and can be served as a main dish as well. This recipe is quick and easy, and a guaranteed crowd-pleaser.

Things You'll Need

  • 10 oz. fresh lump crabmeat
  • 1 1/2 cups fresh white or sourdough bread crumbs
  • 1/4 cup chopped green onions
  • 1/2 cup fat-free or reduced-fat mayonnaise
  • 1 egg
  • 2 tbsp. coarse grain or spicy brown mustard, divided
  • 3/4 tsp. hot pepper sauce, divided
  • 2 tsp. olive oil, divided
  • lemon wedges
  • Preheat your oven to 200 degrees. Discard the shells from the crabmeat. Use a mixing bowl and combine 10 oz. crabmeat, 3/4 cup fresh white or sourdough bread crumbs and 1/4 cup of chopped green onions.

  • Add 1/4 cup low-fat mayonnaise, one egg white, 1 tbsp. mustard and 1/2 tsp. hot pepper sauce. Mix the ingredients together with a wooden spoon and shape your crab cakes. Use 1/4 cup of mixture per crab cake, which forms eight crab cakes approximately 1/2-inch thick. Roll crab cakes in remaining fresh white or sourdough bread crumbs.

  • Heat a medium-sized frying pan with 1 tsp. olive oil and add four crab cakes at a time to fry. Cook crab cakes 4 to 5 minutes per side until they brown and set them in oven to keep warm. Fry remaining four crab cakes in same manner.

  • Use small bowl to mix re'moulade dipping sauce by combining the rest of the 1/4 cup of low-fat mayonnaise, 1 tbsp. mustard and 1/4 tsp. hot pepper sauce. Mix sauce well until creamy in consistency.

  • Serve your crab cakes with re'moulade dipping sauce and use lemon wedges as garnish.

Tips & Warnings

  • You may use regular mayonnaise if so desired, but low-fat does not change the taste or consistency of the remoulade dipping sauce.

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