YIELD Makes 8 servings
A favorite on every coast, this Southern-style crab cake appetizer is served with a low-fat version of the classic New Orleans sauce. The crabmeat mixture may be covered and chilled up to four hours before cooking.
|10||ounces fresh lump crabmeat|
|1‑1/2||cups fresh white or sourdough bread crumbs, divided|
|1/4||cup chopped green onions|
|1/2||cup fat-free or reduced-fat mayonnaise, divided|
|1||egg white, lightly beaten|
|2||tablespoons coarse grain or spicy brown mustard, divided|
|3/4||teaspoon hot pepper sauce, divided|
|2||teaspoons olive oil, divided|
- Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 (1/2-inch-thick) cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.
- Heat large nonstick skillet over medium heat; add 1 teaspoon oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon oil and crab cakes.
- To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well.
- Serve crab cakes warm with lemon wedges and dipping sauce.
|Serving Size:||1 crab cake with 1-1/2 teaspoons sauce|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||25 %|
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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