Food Network: Crab Cakes

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Crab Cakes
Copyright, 2005, Ellie Krieger, All rights reserved

Ingredients
Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Smarter Tartar Sauce, recipe follows

Instructions
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick
cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning
and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread
crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer
to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to
form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the
second side is golden, 5 to 10 minutes longer.

Smarter Tartar Sauce:
6 tablespoons nonfat plain yogurt

2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers

Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until
some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the
rest of the ingredients and stir to combine.

Yield: 3/4 cup