The Pioneer Woman Tasty Kitchen
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Lighter Crab Cakes with Greek Yogurt Remoulade

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Level: Easy

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Description

A light and flavorful crab cake full of moist, tender crab meat and light on the breading, served with tangy yogurt remoulade.

Ingredients

  • FOR THE REMOULADE:
  • 2 Tablespoons Light Mayonnaise
  • 4 Tablespoons Plain Nonfat Greek Yogurt
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Chopped Fresh Parsley
  • 1 whole Scallion, Finely Diced
  • ¼ cups Dill Pickle Relish
  • 1 Tablespoon Capers, Chopped
  • ⅛ teaspoons Ground Cayenne Pepper, Or More, To Taste
  • FOR THE CRAB CAKES:
  • 1 pound Jumbo Lump Crab Meat
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • ¾ teaspoons Old Bay Seasoning
  • ½ whole Red Bell Pepper, Diced
  • 1 whole Scallion Diced
  • ½ cups Panko Bread Crumbs
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Freshly Ground Black Pepper

Preparation

Combine the ingredients for the remoulade in a small bowl. Refrigerate until ready to serve.

Pick over the crab meat for any pieces of cartilage and shell. Mix the remaining crab cake ingredients in a large bowl. Divide and shape into 8 patties; a 1/3 cup dry measuring cup works well for this. Place patties on plate and refrigerate for 30 minutes before cooking.

Cook patties either in a lightly oiled skillet over medium heat for 4 to 5 minutes per side, or bake in a preheated 400ºF oven on a lightly greased cookie sheet for 16 minutes, flipping each patty halfway through cooking. Serve with yogurt remoulade.

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