Crab Cakes with Creamy Spicy Remoulade

prep time:: 1 minute
total time:: 45 minutes

Makes 6 servings

Stonyfield

A familiar treat for those that grew up in the Mid-Atlantic, we used yogurt in both the crab cake and the remoulade (a fancy name for tartar sauce with a kick).

ingredients

FOR CRAB CAKES

1 stalk celery, finely chopped
1 small onion, finely chopped (1/3 cup)
1 tablespoon olive oil
1 egg, beaten
1/4 cup Stonyfield lowfat plain yogurt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1 1/2 cups soft French bread crumbs
8oz fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed
3 tablespoons finely chopped red sweet pepper
3 tablespoons olive oil
3 tablespoons finely chopped green sweet pepper

FOR REMOULADE

3/4 cup Stonyfield lowfat plain yogurt
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons capers, chopped and drained
1 tablespoon chopped fresh flat-leaf parsley
1 scallion, thinly sliced
Salt and freshly ground black pepper, to taste

directions

See full recipe on Stonyfield »

notes

Nutrition Facts Crab Cake Calories 180; Calories from Fat 45; Total Fat 5g; Cholesterol 55mg; Total Carbohydrate 24g; Protein 10g; Calcium 10% RDA; Fiber 2g Remoulade: 2 tsps Calories 20; Calories from Fat 5; Total Fat 0.5g; Cholesterol 0mg; Total Carboh

Source: Stonyfield Farm