LUMP CRAB CAKES
Ingredients
Crab Cakes:
1 egg
½ cup Hellmann’s Light Mayonnaise
1 tablespoon Dijon mustard
1 teaspoon black pepper
2 tablespoons lemon juice
½ teaspoon Worcestershire
28 saltines, crushed as fine as possible
1-pound Premium lump crabmeat
¼ cup fresh flat leaf parsley, chopped
Remoulade dressing:
½ cup Hellman’s Light Mayo
¼ cup Ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire
½ teaspoon black pepper
¼ cup milk
2 tablespoons fresh lemon juice
Instructions
In a medium size bowl, whisk together the egg, mayo, Dijon, black pepper, lemon juice, and Worcestershire. GENTLY fold in crackers, crabmeat, and parsley. Refrigerate for 30 minutes or overnight.
Form the crab mixture into patties.
Melt 2 tablespoons of butter with the olive oil in a large non-stick skillet over medium heat.
Cook the crab cakes in batches for 3-5 minutes per side until golden brown and warm through the center.
To make the remoulade dressing, whisk all ingredients together in a small bowl until smooth.
Serve over salad with remoulade dressing.
There is very little ‘filler’ in these delicious crab cakes and a great summer meal served over fresh garden greens.
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