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Baked Crab Cakes and Remoulade with Pickle Chips
Recipes
Baked Crab Cakes and Remoulade with Pickle Chips
4 servings
30 minutes total
  • Prepare crab cakes and remoulade (20 minutes)
  • Prepare chips and complete crab cakes; serve (10 minutes)
Baked Crab Cakes and Remoulade
Ingredients
  • Nonstick aluminum foil
  • ½ cup panko bread crumbs
  • 4 (3-oz) crab cakes
  • ½ cup fully cooked bacon pieces
  • 1 lemon, for zest/juice
  • 2 oz spicy pickle spears (or chips), chopped finely
  • ¼ cup tomato trinity mix (fresh diced tomatoes, onions, and bell peppers)
  • ½ cup mayonnaise
  • ½ teaspoon minced garlic
  • 1 small cucumber, sliced thinly
  • 2 cups baby arugula
Steps
    1. Preheat oven to 400°F. Line baking sheet with foil. Place bread crumbs in shallow dish. Flatten crab cakes into 3-inch disks, then press into bread crumbs, coating both sides (wash hands). Place on baking sheet; bake 7 minutes, then flip and bake 6–8 more minutes until browned and 165°F.
    2. Place bacon pieces in microwave-safe bowl; microwave on HIGH 45–50 seconds or until crisp. Zest lemon (1 teaspoon); squeeze for juice (1 tablespoon). Chop pickles (about ½ cup). Combine zest, juice, pickles, trinity mix, mayonnaise, garlic, and bacon; whisk to blend and chill remoulade until ready to use.
    3. Slice cucumber (about 24 slices). Place arugula on serving platter (or plates). Top with cucumbers, crab cakes, and remoulade; serve immediately.
Pickle Chips
Ingredients
  • Nonstick aluminum foil
  • 2 oz spicy pickle spears (or chips)
  • 1 medium tomato
  • 4 cups salt and vinegar potato chips
  • ½ cup bacon pieces
  • ½ cup sliced green onions
  • 2 cups shredded sharp cheddar cheese, divided
Steps
    1. Preheat oven on broil. Line baking sheet with foil. Chop pickles (about ½ cup) and tomato.
    2. Place chips on baking sheet; sprinkle with bacon, onions, and 1 cup cheese. Broil 2–3 minutes or until cheese is melted. Serve topped with pickles, tomatoes, and remaining 1 cup cheese.
Serving Suggestions
  • Complete your meal with fresh salad blend, garlic toast, and cheesecake for dessert.
  • Crab cakes need to be fully thawed in the refrigerator overnight before cooking.
Baked Crab Cakes and Remoulade

Amount per ¼ recipe serving: Calories 510, Total Fat 40g, Sat Fat 7g, Chol 105mg, Sodium 1120mg, Total Carb 17g, Fiber 1g, Sugars 2g, Protein 19g, Calc 8%, Iron 6%

Pickle Chips

Amount per ¼ recipe serving: Calories 460, Total Fat 32g, Sat Fat 13g, Trans Fat 0.5g, Chol 65mg, Sodium 1140mg, Total Carb 22g, Fiber 1g, Sugars 2g, Protein 22g, Calc 35%, Iron 10%