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 %|
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