Day 5 crab cakes

Maryland Crab Cakes with lemon Remoulade      

5 taablespoon fat-free mayonnaise

2 tablespoon choppped parsley(Celantro for me)

2 tablespoon minced shallots (I wondered what they are and the market lady said they are a cross between onion and garlic worth buying)

1 tablespoon dried capers (yum yum yum)

2 teaspoon grated lemon zest

Dash of hot pepper sauce (anyone who knows me well know it was franks-extra hot for today)

1 large egg lightly beaten

1 teaspoon dijon

1 teaspoon chesapeake Bay seasoning(celery seeds, paprika, cayenne and all spice)

1/2 teaspoon worcestershire

1 pound fresh, canned or thawed frozen crabmeat

1.  To make the remoulade combine 3 tablespoons of the mayonnaise, celantro, shallots capers lemonzest, and franks in a small bowl and refrigerate.

2.  Combine the remainin 2 tablespooons mayo, egg, mustard, Bay seasoning, and worcestershire  while gently stirring in crabmeat.  Shape into 8 patties and set in fridge for 1/2 hour.

3. Spray pan cook over medium heat for 3 min on each side.

2 cakes and 2 tablespoons of dressing is 156 cal and 4 grams fat.

Well all in all a good meal, yet wouldnt do it again.  I used fresh crab and half of the patties did not end up as patties more like a giant pile of crab mush(ATE IT ANYWAY).  The remoulade sauce is amazing and would be to die for on a cooked piece of salmon.  The crab cakes were just enhhhh, for fresh crab it was $14 and in my opinion not really worth it order them in a resturant if you crave them.
Ps.  If one glass of wine is 2 points is a whole bottle frowned apon.  I say no but that could be because I am really happy after drinking half of that bottle.

Well 5 days and 6 recipes in tommorow will be me posting after I cook for 6 adults and 3 1/2 kids.  Looking forward to Sunday when Chris will be cooking a weight watcher brecky for the fam, cant wait.  OHH and DONNA I hate you I cant stop reading DAMNYOUAUTOCORRECT.COM