4 Points Plus - Maryland Crab Cakes With Lemon Remoulade

• 5 tablespoons mayonnaise, fat-free
• 2 tablespoons parsley, fresh, chopped
• 2 tablespoons shallots, minced
• 1 tablespoon capers, drained
• 2 teaspoons lemon zest, grated
• 1 dash hot pepper sauce
• 1 large egg, beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon chesapeake Old Bay Seasoning
• 1/2 teaspoon Worcestershire sauce
• 1 lb crabmeat, picked over (fresh, canned, or frozen or thawed)

1. Remoulade: combine 3 tbsp mayo, parsley, shallots, capers, lemon zest, and pepper sauce in small bowl. Cover and refridgerate.
2. Combine remaining 2 tbsp mayo, egg, mustard, bay seasoning, and worcestershire sauce in large bowl; gently stir in crabmeat.
3. Shape into 8 patties. Refridgerate, covered, for 30 minute.
4. Spray large nonstick skillet over med-high heat.
5. Cook crabcakes until well browned. Serve with remoulade.
6. 4 Points plus yields 2 crab cakes and 2 tbsp sauce.

mayonnaise, parsley, shallots, capers, lemon zest, pepper sauce, egg, mustard, chesapeake old, worcestershire sauce, crabmeat

Taken from www.food.com/recipe/4-points-plus-maryland-crab-cakes-with-lemon-remoulade-458742 (may not work)