Crab Cakes with Spicy Rémoulade
Crab cake lovers are fierce about the ratio of crab to filler. Our light cakes put the crab forward—and lose calories and
fat—by using just enough mayo and breadcrumbs to hold the mixture together. Plus, we skip the deep-fryer and sauté in oil
to ensure crunch.
View Recipe: Crab Cakes with Spicy Rémoulade