4 Points Plus - Maryland Crab Cakes With Lemon Remoulade - cooking recipe

Ingredients

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)

Preparation

Remoulade: combine 3 tbsp mayo, parsley, shallots, capers, lemon zest, and pepper sauce in small bowl. Cover and refridgerate.
Combine remaining 2 tbsp mayo, egg, mustard, bay seasoning, and worcestershire sauce in large bowl; gently stir in crabmeat.
Shape into 8 patties. Refridgerate, covered, for 30 minute.
Spray large nonstick skillet over med-high heat.
Cook crabcakes until well browned. Serve with remoulade.
4 Points plus yields 2 crab cakes and 2 tbsp sauce.