All Dishes

Add to my favorites

Crab Cakes with Remoulade Sauce
$0.00 Cooking Fee
Up to 10 servings
Crab Cakes with Remoulade Sauce

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 crab cake

Lower Carb Nut Free Refined Sugar Free Soy Free
These rich and delicious crab cakes are loaded with crabmeat, unlike purchased cakes that contain more filler than meat. Serve these with classic homemade remoulade sauce and lemon wedges.

Crab Cakes with Remoulade Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Gently mix together the crabmeat, egg, bell pepper, green onions, mayonnaise, mustard, salt and pepper. Add the breadcrumbs, a little at a time to bind the mixture well enough to form the cakes.
Refrigerate mixture for at least 20 minutes, as it will be easier to shape the cakes. Meanwhile make the remoulade sauce.
Combine all the sauce ingredients in a small bowl. Sauce can be stored in an airtight container in the refrigerator for up to 4 days.
Shape the crabmeat mixture into cakes about ½ inch thick and 2 1/2 inches wide. Spread the remaining breadcrumbs on a plate and coat each cake on both sides, gently pressing into crumbs.
Heat a non-stick sauté pan to medium high heat. Add the oil and then the butter. Cook cakes, turning very gently just once, until golden on each side, about 10 minutes total cooking time. Serve with lemon wedges and remoulade sauce.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive20

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For crab cakes:
2 pound crabmeat
2 egg
1/2 cup red bell pepper minced
1/2 bunch green onion minced, about 1 cup
1/2 cup mayonnaise
2 tablespoon whole grain mustard
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain breadcrumbs
For coating:
2 cup plain breadcrumbs
For frying:
4 tablespoon butter unsalted
4 tablespoon avocado oil
For the remoulade sauce:
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon green onion minced
2 teaspoon capers minced
1 tablespoon Dijon mustard
2 teaspoon Italian parsley finely chopped
dash Worcestershire sauce
dash Tabasco sauce more or less to taste
1/2 teaspoon Kosher salt more or less to taste
1/8 teaspoon freshly ground black pepper more of less to taste
1/2 teaspoon paprika
For serving:
2 lemon cut into wedges

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator, Saute pan, Sharp Knives

Reheating/Serving Instructions
Heat crab cakes in a sauté pan over medium heat until heated through.

Nutrition
Calories: 494kcal | Carbohydrates: 23g | Protein: 22g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1809mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Lite Cranberry Swirl Cheesecake Squares
$0.00 Cooking Fee
9 servings
Lite Cranberry Swirl Cheesecake Squares

Add to my favorites

Recipe adapted from:
Skinnytaste

$0.00 Cooking Fee
Serving Size: 1 square

Reduced Fat Soy Free Vegetarian
Lite Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! To reduce carbs and guilt even further, sub sugar with monk fruit.
https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

Lite Cranberry Swirl Cheesecake Squares quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 9

Instructions
Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
In the bowl of a food processor, add the gingersnap cookies and the pecans. Process until you get fine crumbs, about 1 minute. Place crumbs in a bowl and mix in the melted light butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
Bake the cheesecake in the preheated oven for 25 minutes.
Allow the cheesecake to cool to room temperature, and place in the fridge for at least 2 hours to get well chilled. Once chilled, cut into squares and serve.

Cook Times

Active Prep15

Hands-On Cook7

Hands-Off Cook25

Passive0

Total Time47 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the Cranberry Sauce:
3/4 cup fresh cranberries
1/4 cup granulated sugar To reduce carbs, use monk fruit
1/4 cup water
1 orange small, zested
For the Crust:
3 ounce gingersnap cookie about 12 cookies
1 ounce pecans
1 1/2 tablespoon light butter melted
For the Cheesecake:
8 ounce reduced-fat cream cheese
1/4 cup granulated sugar To reduce carbs, use monk fruit
1/2 teaspoon pure vanilla extract
6 ounce 0% Greek yogurt
2 egg white use whites only
1 lemon juiced, use 2 tablespoons
1 tablespoon all-purpose flour

Cooking Tools Required
8x8 inch nonstick baking pan, Can Opener, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Chill the cheesecake for at least 2 hours to get well chilled. Once chilled, cut into squares and serve. Keeps for 5 days refrigerated.

Nutrition
Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 187mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar
$0.00 Cooking Fee
Up to 10 servings

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

Add to my favorites

Recipe adapted from:
Mona Kobrossi

Active filters

Crab Cakes with Remoulade Sauce

Crab Cakes with Remoulade Sauce

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For crab cakes:

For coating:

For frying:

For the remoulade sauce:

For serving:

Cooking Tools Required

Nutrition

Lite Cranberry Swirl Cheesecake Squares

Lite Cranberry Swirl Cheesecake Squares

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For the Cranberry Sauce:

For the Crust:

For the Cheesecake:

Cooking Tools Required

Nutrition

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar