Ingredients
- Nonstick cooking spray
- 1 egg, lightly beaten
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
- Dash hot sauce
- 1/4 teaspoon salt
- Pinch black pepper
- 1/2 cup finely chopped red bell pepper
- 1 scallion, including green top, finely chopped
- 1 pound lump crab, meat picked over
- 3/4 cup dry bread crumbs
- Salt and freshly ground black pepper
Directions
Smarter Tartar Sauce, recipe follows
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, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape each 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 to10 minutes longer.
Serve crab cakes with tartar sauce alongside.
Smarter Tarter 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 (serving size is 2 tablespoons), 6 servings
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By zouzou216
Piscataway, NJ
on May 15, 2012
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Deeeelicious! Made this tonight for dinner and everyone enjoyed these crab cakes quite a bit! I used a combo of jumbo and regular lump crab meat. Did not have any trouble with them falling apart like other people have commented. Will definitely make these again!
By Shelly J.
Norfolk, VA
on May 02, 2011
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I can't believe I never reviewed the recipe. This is a great crab cake recipe and I've been using it for a couple of years. I'm from Maryland and I LOVE crabs. I sometimes I substitute celery for the bell peppers if I have some on hand. A lot of people have mentioned that they fall apart. I have some tricks to getting any crab cake to hold together - chop the green onions and peppers super super fine, hand pack the cakes firmly, don't flatten them, and if they aren't staying together in your hand you need to add a little more bread crumbs. I usually make 4 cakes instead of 8 and often serve these on portabello mushroom caps. I lightly sautee the caps while the crab cakes are cooking for their first 10 minutes. Then when I flip them I put them on the mushroom and finish cooking the last 10 minutes. Or I serve sauteed mushrooms as a side dish. So so good!
By mvelluzzi_12465746
Galloway, 70
on October 05, 2010
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so so yummy!! make extra of the tartar sauce to save!
My only complaint is that they fall apart... one solution is to crisp them up really quickly in a fry pan with some oil after they are baked.. I know it takes away from the low-calorie part of the recipe but if you can spare the little bit of extra fat then this step helps keep them together and also gives them a nice crunchy texture
Read all 24 reviews