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LUMP CRAB CAKES

Ingredients

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

Whisk all ingredients together in a small bowl until smooth.

Instructions

In a medium size bowl, whisk together the egg, mayo, Dijon, black pepper, lemon juice, and Worcestershire. GENTLY fold in crackers and crabmeat. Refrigerate for 30 minutes or overnight.

Melt 2 tablespoons of butter in a large non-stick skillet over medium heat.

Form the crab mixture into patties and place in the pan. Cook for 3-5 minutes per side until golden brown and warm through the center.

Serve over salad with remoulade dressing (recipe below).

Very little ‘filler’ in these delicious crab cakes and a great summer meal served over fresh garden greens.

 

Remoulade dressing

Whisk all ingredients together in a small bowl until smooth.

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