Crab Cakes

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings (8 crab cakes -- serving size is 2 crab cakes)
Level:
Easy

NUTRITION INFO
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
  • 6 tablespoons nonfat plain yogurt
  • 2 tablespoons mayonnaise
  • 1 scallion, finely chopped
  • 1/4 cup finely chopped sour pickles
  • 1 tablespoon chopped capers
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:

  • 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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    Crab Cakes

    Recipe courtesy of Robert Irvine