Crab Cakes with Savory Remoulade

Name: Crab Cakes with Savory Remoulade
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons CALUMET Baking Powder; 340 grams cans each) crabmeat, well drained, flaked; 1 stalk celery, finely chopped; 227 grams tub PHILADELPHIA Cream Cheese Spread; 1 teaspoon garlic powder; 2 teaspoons lemon zest; 2 Tbsps milk; 2 Tbsps hot pepper sauce; 59 milliliters each finely chopped green onions and red peppers; 20 RITZ Reduced Fat Crackers, finely crushed

You can never have too many hor d'oeuvre recipes, so give Crab Cakes with Savory Remoulade a try. This recipe serves 6. One portion of this dish contains about 16g of protein, 11g of fat, and a total of 329 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. Head to the store and pick up philadelphia cream cheese spread, pepper sauce, ritz reduced fat crackers, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Mix first 4 ingredients until blended.

Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl.

Ingredients you will need

Cracker Crumbs

Baking Powder

Crabmeat

Peppers

Onion

Equipment you will use

Bowl

Add 2/3 cup cream cheese mixture; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.

Ingredients you will need

Cream Cheese

Cook crabmeat patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining cream cheese mixture, celery and pepper sauce until blended.

Ingredients you will need

Cream Cheese

Hot Sauce

Crabmeat

Celery

Equipment you will use

Frying Pan

Serve crab cakes with cream cheese sauce.

Ingredients you will need

Cheese Sauce

Cream

Crab

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

CALUMET Baking Powder 340grams

cans each) crabmeat, well drained, flaked 1stalk

celery, finely chopped 227grams

tub PHILADELPHIA Cream Cheese Spread 1teaspoon

garlic powder 2teaspoons

lemon zest 2Tbsps

milk 2Tbsps

hot pepper sauce 59milliliters

each finely chopped green onions and red peppers 20

RITZ Reduced Fat Crackers, finely crushed

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.