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2/10/10 10:53 P

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CRABSOLUTELY FABULOUS CRAB CAKES
Succulent pan-fried crab cakes with creamy lemon-dill sauce

Crab Cakes
1 lb (454 g) lump crab meat, well drained
1¼ cups whole wheat cracker crumbs, divided
¼ cup finely minced red bell pepper
2 tbsp minced green onions
1 tbsp minced fresh parsley
1 egg
2 tbsp light mayonnaise (not fat free)
1 tbsp freshly squeezed lemon juice
2 tsp grainy Dijon mustard
1 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
½ tsp grated lemon zest
⅛ tsp freshly ground black pepper

For sautéing crab cakes: 1 tbsp each butter and light olive oil

Creamy Lemon-Dill Seafood Sauce (good with any type of fish)
½ cup light sour cream (3% or 5%)
1 tbsp grainy Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 tsp grated lemon zest
½ tsp each Old Bay Seasoning and hot horseradish
Pinch freshly ground black pepper

To make crab cakes, combine crab meat, ¾ cup cracker crumbs, red pepper, green onions, and parsley in a large bowl. In a small bowl, whisk together egg, mayonnaise, lemon juice, Dijon, Old Bay seasoning, Worcestershire sauce, lemon zest, and pepper. Add wet ingredients to crab meat mixture. Stir gently using a spatula until well mixed.

Pour remaining ½ cup cracker crumbs into a shallow bowl. Working one at a time, form mixture into 8 crab cakes (use ⅓-cup measuring cup for each crab cake). Gently dip both sides of crab cake into crumbs. Place on a plate. Cover with plastic wrap and refrigerate for at least one hour.

Meanwhile, make sauce. Whisk together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.

To cook crab cakes, preheat oven to 350ºF. Add butter and olive oil to a 10-inch non-stick skillet and heat over medium heat until butter is melted and bubbly. Add crab cakes. Cook for 2 to 3 minutes per side, until golden brown. Carefully transfer crab cakes to a baking sheet and place in oven for 10 to 12 minutes or until heated all the way through.

Serve hot with creamy lemon-dill sauce.

Makes 8 crab cakes and about ¾ cup sauce

Per crab cake, with sauce: 153 calories, 7 g total fat (2.5 g saturated fat), 12 g protein, 11 g carbohydrate, 0.8 g fiber, 81 mg cholesterol, 471 mg sodium

 current weight: 135.0 
 
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