Crab Cakes with Remoulade

Recipe & picture courtesy of My Recipes

Serves 4

Crab cakes:

• 2 teaspoons olive oil
• 1 cup dry breadcrumbs
• 1/2 cup thinly sliced green onions
• 1/2 pound lump crabmeat, shell pieces removed
• 1 (4-ounce) jar diced pimiento, drained
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 large egg

Rémoulade:

• 1/3 cup low-fat mayonnaise
• 2 teaspoons 2% reduced-fat milk
• 1 teaspoon capers, chopped
• 1/8 teaspoon ground red pepper
• 1 small garlic clove, minced

1. To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
   Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
2. To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

**Personal Review: No Review Yet** 

Shrimp Po’boy

Recipe courtesy of Ladies’ Home Journal

Makes 8 sandwiches
Prep: 1 hour
Start to Finish: 1 hour

• 1 cup mayonnaise
• 1/4 cup finely chopped dill pickle or cornichons
• 3 tablespoons chopped fresh chives
• 1 tablespoon jarred capers, rinsed, drained, and chopped
• 1 teaspoon fresh lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 1 pound large shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 3 cups panko (Japanese bread crumbs), or regular plain dried bread crumbs
• 4 tablespoons olive oil
• 4 small (8-inch-long) hero rolls, split horizontally and toasted
• 1-1/2 cups purchased coleslaw
• 1 cup shredded romaine lettuce

1. Make tartar sauce: Stir together mayonnaise, dill pickle or cornichons, fresh chives, capers, lemon juice, garlic, and Dijon mustard in a small bowl until combined well; salt and pepper to taste. Cover and keep chilled.
2. Rinse shrimp and pat dry. Place eggs in a shallow bowl and bread crumbs in another shallow bowl. Working with 2 shrimp at a time, dip in egg, letting excess drip off, then coat evenly with bread crumbs. Transfer, as coated, to a plate, arranging in a single layer.
3. Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add one-third of shrimp and cook, turning, until golden brown and just cooked through, about 3 minutes. Repeat with remaining shrimp, cooking in 2 more batches and adding oil, 1 tablespoon at a time, as needed. Transfer with tongs, as cooked, to paper towels to drain; salt and pepper to taste.
4. Divide tartar sauce and spread on bottom halves of rolls, then top with shrimp, coleslaw, and romaine. Cover with tops of rolls, halve, and serve immediately.

**Personal Review: This was easy to make and it turned out great – you could even add some spices in with the bread crumbs to give the shrimp a bit more of a kick.**