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
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