Crab Cakes
- Number of Servings: 8
Ingredients
Serving Size: 8 crab cakes 1/8 dressing
Ingredients * 1/3 cup prechopped red bell pepper * 2 tablespoons canola mayonnaise * 1/4 teaspoon kosher salt * 1/4 teaspoon freshly ground black pepper * 2 green onions, chopped * 1 large egg, lightly beaten * 1 large egg yolk, lightly beaten * 1 1/3 cups panko (Japanese breadcrumbs), divided * 1 pound lump crabmeat, drained and shell pieces removed * 2 tablespoons olive oil, divided * 2 tablespoons canola mayonnaise * 2 tablespoons reduced-fat sour cream * 2 teaspoons chopped fresh parsley * 2 teaspoons Dijon mustard * 1 teaspoon white wine vinegar * 1/8 teaspoon ground red pepperPreparation 1. 1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko. 2. 2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes. 3. 3. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.Vanessa Pruett, Cooking LightSEPTEMBER 2011
Serving Size: 8 crab cakes 1/8 dressing
Nutritional Info Amount Per Serving
- Calories: 101.3
- Total Fat: 4.1 g
- Cholesterol: 28.5 mg
- Sodium: 362.8 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.3 g
- Protein: 3.9 g
Member Reviews