CRAB CAKES WITH SAVORY REMOULADE

Crab Cakes with Savory Remoulade image

Thrilling the folks at home is so easy with crispy, delicious crab cakes. Serve with a lemony sauce and prepare for lavish praise.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

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Ingredients

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
2 tsp. lemon zest
1 tsp. garlic powder
2 cans (6 oz. each) crabmeat, well drained, flaked
20 reduced-fat round buttery crackers, finely crushed
1/4 cup each finely chopped green onions and red peppers
1/2 tsp. baking powder
1 stalk celery, finely chopped
2 Tbsp. hot pepper sauce

Steps:

Mix first 4 ingredients until blended. Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl. Add 2/3 cup cream cheese mixture; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
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.
Serve crab cakes with cream cheese sauce.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g