Crab Cakes
Crab Cakes
- Level: Easy
- Yield: 4 (2 crab cake) servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 254 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1 grams
- Protein
- 26 grams
- Total: 1 hr 20 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 20 min
- Level: Easy
- Yield: 4 (2 crab cake) servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 254 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1 grams
- Protein
- 26 grams
- Total: 1 hr 20 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 20 min
Ingredients
Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Smarter Tartar Sauce, recipe follows
Smarter Tartar Sauce:
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers
Directions
- Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.
- Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Smarter Tartar Sauce:
- Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.
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