Crab Cakes with Remoulade Sauce! TO DIE FOR!

1 egg, well beaten
2 Tablespoons mayonnaise
1 Tablespoons prepared mustard
1 Tablespoons butter, melted
1 teaspoon fresh chopped parsley
1/2 teaspoon dry mustard
1/2 teaspoon Old Bay
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound claw crabmeat (drained/flaked)
1 1/2 cups pork rind crumbs - I skip this step!
Vegetable oil

Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs.

Fry in deep, hot oil (350°F) until crab cakes are brown and float to the top.

Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately.

Makes 4 servings. 2 carbs per crab cake

I skip the pork rinds as I do not care for them!!

Remoulade Sauce

1 1/4 cups mayonnaise
1/3 c. Zatarain's® Creole mustard
1 Tablespoon chopped garlic
1 scant teaspoon fresh lemon juice
1/2 teaspoon Lea & Perrins® Worcestershire sauce
1/4 teaspoon Tabasco® sauce

Combine all ingredients. Cover and store in refrigerator.

Makes approx 1 3/4 Cups Sauce. Trace carbs.

This sauce is great on all kinds of things. I use it on pork, chix and steak. Very tasty!

Enjoy everyone!!!

Hi Susan , just thought I'd let you know we had this the other night ,mmmmmmmmmmm - yummy. Really fab thankx heaps. And the sauce really is great for heaps - we mixed it with tuna, corn and pasta for a pasta salad for the non-LCers in the house and they finished a whole bowl between them!!!!! Well done and thansk again

Alicia

Great cakes- although I make them with tuna or salmon! Really hit the spot!!