4 Points Plus - Maryland Crab Cakes With Lemon Remoulade

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 5 tablespoons mayonnaise, fat-free
• 2 tablespoons parsley, fresh, chopped
• 2 tablespoons shallots, minced
• 1 tablespoon capers, drained
• 2 teaspoons lemon zest, grated
• 1 dash hot pepper sauce
• 1 large egg, beaten
• 1 teaspoon dijon mustard
• 1 teaspoon chesapeake old bay seasoning
• 1/2 teaspoon worcestershire sauce
• 1 lb crabmeat, picked over (fresh, canned, or frozen or thawed)

Recipe

• 1 remoulade: combine 3 tbsp mayo, parsley, shallots, capers, lemon zest, and pepper sauce in small bowl. cover and refridgerate.
• 2 combine remaining 2 tbsp mayo, egg, mustard, bay seasoning, and worcestershire sauce in large bowl; gently stir in crabmeat.
• 3 shape into 8 patties. refridgerate, covered, for 30 minute.
• 4 spray large nonstick skillet over med-high heat.
• 5 cook crabcakes until well browned. serve with remoulade.
• 6 4 points plus yields 2 crab cakes and 2 tbsp sauce.