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A light and flavorful crab cake full of moist, tender crab meat and light on the breading, served with tangy yogurt remoulade.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!